Savory Spinach & Feta Egg Muffins

Serve: These muffins are great on their own or served with a side of fruit or whole-grain toast.

Storage: Store in the fridge for up to 4 days. To reheat, microwave for 20-30 seconds or warm in the oven.

Freezing: These egg muffins freeze well! Freeze them in an airtight container or bag for up to 3 months. Reheat in the microwave when ready to eat.

Variations:

Add more veggies: Try adding diced bell peppers, onions, or mushrooms for extra flavor and nutrients.

Cheese swaps: If feta isn’t your favorite, swap it with goat cheese, cheddar, or mozzarella.

Meat lovers: Add cooked bacon or sausage for a heartier option.

FAQ:

Can I use egg whites instead of whole eggs?

Yes, you can use egg whites. However, the muffins will be slightly less rich and fluffy. Use about 10-12 egg whites to replace the 6 whole eggs.

Can I make these muffins dairy-free?

Absolutely! Use a dairy-free milk alternative like almond milk and replace feta with a dairy-free cheese or skip the cheese altogether.

Can I make these muffins in advance?

Yes, these muffins are great for meal prepping! They last for several days in the fridge or can be frozen for future breakfasts.

These Spinach & Feta Egg Muffins are an excellent, nutritious option for those on the go or anyone looking for a quick and healthy breakfast. Enjoy these savory bites packed with flavor and protein!