Sure! Here’s a simple recipe for Spinach & Feta Egg Muffins:
Ingredients:
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup milk (dairy or non-dairy)
- 1/4 cup onion, finely chopped (optional)
- Salt and pepper, to taste
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon paprika (optional)
- Olive oil or non-stick spray (for greasing)
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C). Grease a muffin tin with olive oil or non-stick spray to prevent sticking.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika until fully combined.
- Add the vegetables: Stir in the chopped spinach, crumbled feta, and chopped onion (if using). Make sure everything is evenly mixed.
- Fill the muffin tin: Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the eggs are fully set and lightly golden on top. You can test doneness by inserting a toothpick—if it comes out clean, they’re ready!
- Cool and serve: Let the muffins cool for a few minutes before removing them from the tin. Serve warm, or let them cool completely and store in an airtight container in the refrigerator for up to 4 days.
Tips:
- You can make these ahead of time and store them in the fridge for an easy breakfast or snack.
- Add other ingredients like mushrooms, bell peppers, or turkey bacon for a variation.
- These muffins can be frozen for up to a month. Just reheat in the microwave when you’re ready to enjoy them.
Enjoy your delicious and nutritious Spinach & Feta Egg Muffins!