Spinach and Egg Breakfast Muffins
Flavorful egg muffins packed with baby spinach and feta for a portable high-protein start.
⏱ 10 min prep · 20 min cookServes 4220 cal · 16g proteinvegetariangluten freehigh proteinkid friendly
Ingredients
- 8 count eggs
- 2 cup baby spinach
- 0.5 cup feta
- 1 pinch salt
- 1 pinch black pepper
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Whisk eggs with salt and pepper in a medium bowl.
- 3
Stir in chopped baby spinach and crumbled feta cheese.
- 4
Pour mixture into a greased muffin tin.
- 5
Bake for 20 minutes until set and golden.
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