Spinach & Feta Egg Muffins

Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly spray a muffin tin with olive oil spray to prevent sticking. This recipe makes about 6 muffins, but feel free to adjust based on your tin size.

Whisk the Eggs: In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder (if using), and red pepper flakes (if you like a little heat). Make sure everything is well combined.

Add Spinach and Feta: Fold in the chopped spinach and crumbled feta cheese, mixing them evenly throughout the egg mixture.

Fill the Muffin Tin: Pour the egg mixture evenly into the muffin tin, filling each cup about ¾ full. The spinach will float, and the feta will spread throughout the muffins as they bake.

Bake: Bake the muffins in the preheated oven for 18-20 minutes, or until the eggs are fully set and lightly golden on top. You can test doneness by inserting a toothpick in the center – it should come out clean.

Cool and Serve: Let the muffins cool for a few minutes before removing them from the tin. Serve immediately or store in an airtight container in the fridge for up to 5 days. Reheat in the microwave for a quick breakfast.

These Spinach & Feta Egg Muffins are perfect for meal prep and can be easily customized with other vegetables or cheese if desired. Enjoy!