Spinach and Feta Egg Muffins
Wholesome egg muffins with spinach and feta, baked to perfection. Naturally low-carb and keto-friendly. Great for meal prep – store in the fridge for up to 5 days. Can be made dairy-free by substituting feta with a plant-based cheese. Perfect for breakfast or a protein-packed snack. Customize with other veggies like bell peppers or mushrooms.
Ingredients
- 6 large eggs
- 1/4 cup milk or dairy-free alternative
- 1 cup fresh spinach chopped
- 1/2 cup crumbled feta cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes optional
- Cooking spray or oil for greasing
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin with cooking spray.
- In a mixing bowl, whisk together the eggs and milk.
- Add chopped spinach, feta cheese, salt, pepper, garlic powder, and red pepper flakes (if using). Stir to combine.
- Pour the egg mixture evenly into the greased muffin tin, filling each about 3/4 full.
- Bake for 18-20 minutes, or until the muffins are set and slightly golden on top.
- Let cool for a few minutes before removing from the tin. Serve warm or store for later.
Notes
- Naturally low-carb and keto-friendly.
- Great for meal prep – store in the fridge for up to 5 days.
- Can be made dairy-free by substituting feta with a plant-based cheese.
- Perfect for breakfast or a protein-packed snack.
- Customize with other veggies like bell peppers or mushrooms.