Description
As a busy mom, I know how challenging it can be to whip up a nutritious breakfast that everyone will love. That’s where my Spinach Feta Egg Muffins come in! These delightful little bites are not only quick to make but also packed with flavor and goodness.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon black pepper
- Fresh spinach, chopped (optional)
- Feta cheese, crumbled (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, crack the 6 large eggs.
- Pour in 1/4 cup of milk and add 1/4 teaspoon of black pepper to the eggs. Whisk until combined.
- If desired, stir in the chopped fresh spinach and crumbled feta cheese.
- Lightly grease a muffin tin with cooking spray or oil.
- Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes.
- Allow the muffins to cool for a few minutes before removing them from the tin.
Notes
- Feel free to customize with other vegetables or cheese.
- These muffins can be stored in the refrigerator for a few days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 150mg