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Quick Eggs Muffins with Spanish and Feta

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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

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  1. 6 large eggs
  2. 1/4 cup milk (or dairy-free alternative)
  3. 1 cup fresh spinach, chopped
  4. 1/3 cup crumbled feta cheese
  5. 1/4 cup cherry tomatoes, diced (optional)
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon black pepper
  8. 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

Find it online: https://grandmarecipesflash.com/quick-eggs-muffins-with-spanish-and-feta/