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!
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