Spinach And Feta Egg Muffins
These portable egg muffins are packed with nutrients and perfect for a quick breakfast on the go.
⏱ 10 min prep · 20 min cookServes 4220 cal · 16g proteinvegetariangluten freehigh proteinlow carb
Ingredients
- 8 count eggs
- 2 cup baby spinach
- 0.5 cup feta
- 0.25 cup milk
- 1 pinch salt
- 1 pinch black pepper
Instructions
- 1
Preheat your oven to 375 degrees and grease a muffin tin.
- 2
Whisk the eggs and milk together in a large bowl until smooth.
- 3
Stir in the baby spinach, feta, salt, and black pepper.
- 4
Divide the mixture evenly into the muffin tin cups.
- 5
Bake for 20 minutes until the centers are set and lightly golden.
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