Quick Egg Muffins with Spinach and Feta

Serving: Perfect as a quick breakfast, snack, or brunch item. Serve with toast or fresh fruit.
Storage: Store in an airtight container in the fridge for up to 4 days.
Reheating: Microwave for 30 seconds or warm in the oven at 300°F (150°C) for 5 minutes.
Variations
Cheese Swap: Use cheddar, goat cheese, or mozzarella instead of feta.
Veggie Boost: Add diced bell peppers, mushrooms, or cherry tomatoes.
Meaty Option: Stir in cooked crumbled sausage, bacon, or ham.
FAQ
Q: Can I freeze these egg muffins?
A: Yes! Freeze in an airtight container for up to 3 months. Reheat in the microwave for 1 minute.

Q: Can I make these dairy-free?
A: Absolutely! Use plant-based milk and omit the feta or use a dairy-free alternative.

Q: Can I double the recipe?
A: Yes, just use a 12-cup muffin tin and bake as directed.