Quick Eggs Muffins with Spinach and Feta
Ingredients:
6 large eggs
1/4 cup milk (or dairy-free alternative)
1 cup fresh spinach, chopped
1/3 cup crumbled feta cheese
1/4 cup cherry tomatoes, diced (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano (optional)
Instructions:
Preheat your oven to 190°C / 375°F.
Lightly grease 6 cup muffin tin with cooking spray.
In a large bowl, whisk eggs, milk, salt, pepper, and oregano until well combined.
Divide spinach and feta evenly among muffin cups. Add diced cherry tomatoes if desired.
Pour egg mixture evenly into each muffin cup, filling them about 3/4 full.
Bake for 20-25 mins, or until the egg muffins are set and slightly golden on top.
Allow muffins to cool for 5 mins before removing them from the tin.
Serve warm or store in the fridge for a quick breakfast or snack later.
Tips:
You can add other veggies like bell peppers, onions, or mushrooms.
These muffins can be stored in an airtight container in the fridge for up to 4 days.