Description
These Savory Spanish & Feta Egg Muffins are a flavorful and easy-to-make breakfast or snack option! With the perfect balance of fresh spinach, creamy feta, and a touch of oregano, they’re both satisfying and nutritious. Perfect for meal prep or a quick bite on busy mornings.
Ingredients
Scale
- 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 Oven: Preheat your oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with olive oil or cooking spray.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, and oregano until well combined.
- Add Fillings: Divide the chopped spinach and feta cheese evenly among the muffin cups. Add diced cherry tomatoes if desired.
- Pour Egg Mixture: Pour the egg mixture evenly into each muffin cup, filling them about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
- Cool and Serve: Allow the muffins to cool for 5 minutes before removing them from the tin. Serve warm or store in the fridge for a quick breakfast or snack later.
Notes
- If you prefer a dairy-free version, substitute the feta with dairy-free cheese or omit it entirely.
- You can also add other vegetables like bell peppers or onions for extra flavor.
- These egg muffins are great for meal prepping! Store them in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 1g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 160mg