Here’s a simple, protein-packed, and delicious recipe for Spinach & Feta Egg Muffins – perfect for breakfast, brunch, or meal prep:

🥚🧀 Spinach & Feta Egg Muffins

Ingredients (Makes 12 muffins)

• 8 large eggs

• ¼ cup milk (any type – dairy or non-dairy)

• 1 cup fresh spinach (chopped)

• ½ cup feta cheese (crumbled)

• ½ cup onion (finely chopped, optional)

• ½ red bell pepper (diced, optional for color & sweetness)

• 1 tsp olive oil or butter (for sautéing veggies)

• ½ tsp garlic powder

• ½ tsp dried oregano (or Italian seasoning)

• Salt & black pepper to taste

• Olive oil spray or muffin liners (to prevent sticking)

Instructions

1. Prep the Oven & Pan

• Preheat oven to 350°F (175°C).

• Grease a 12-cup muffin tin with cooking spray or line with silicone/baking liners.

2. Cook the Veggies

1. Heat olive oil in a pan over medium heat.

2. Add onions and bell pepper; sauté 2–3 minutes until softened.

3. Add chopped spinach and cook just until wilted (1 minute). Remove from heat.

3. Make the Egg Mixture

1. In a large bowl, whisk together eggs, milk, garlic powder, oregano, salt, and pepper.

2. Stir in cooked veggies and crumbled feta.

4. Fill the Muffin Tin

• Divide mixture evenly among the 12 muffin cups (they should be about ¾ full).

5. Bake

• Bake for 18–22 minutes, until eggs are set and tops are slightly golden.

• Let cool for 5 minutes before removing from the pan.

6. Serve

• Enjoy warm, or cool completely and store in the fridge for up to 4 days.

• Can also be frozen for up to 2 months (reheat in microwave/oven).

🌟 Tips & Variations

• Extra protein: Add cooked chicken, turkey bacon, or sausage.

• Cheese swap: Try goat cheese, cheddar, or mozzarella.

• Veggie boost: Mushrooms, zucchini, or broccoli work great too.

• Make it spicy: Add chili flakes or diced jalapeños.