Spinach and feta egg muffins are quick, savory, and great for meal prep—like mini crustless quiches you can grab on the go.
🧁 Ingredients (makes ~10–12 muffins)
- 6 large eggs
- ¼ cup milk
- 1 cup fresh spinach (chopped)
- ½ cup Feta (crumbled)
- ¼ cup onion (finely chopped)
- ½ tsp salt
- ¼ tsp black pepper
- Optional: diced tomatoes, mushrooms, or bell peppers
👩🍳 Instructions
- Preheat oven to 180°C (350°F) and grease a muffin tin.
- Sauté veggies (optional but recommended)
Lightly cook onion and spinach for 2–3 minutes to remove excess moisture. - Whisk eggs
Beat eggs, milk, salt, and pepper until combined. - Assemble
Divide spinach, onion, and Feta into muffin cups.
Pour egg mixture on top (about ¾ full). - Bake
Bake for 18–22 minutes until set and slightly golden. - Cool & remove
Let them cool for a few minutes before taking them out.
🍽️ Tips & Variations
- Add shredded cheddar or mozzarella for extra richness
- Use cooked chicken or turkey for more protein
- Store in the fridge up to 4 days or freeze for longer