Spinach and Cheese Egg Muffins

 Spinach & Feta Egg Muffins

Prep time: 10 mins | Cook time: 20-25 mins | Yields: 12 muffins

Ingredients

8-10 Large Eggs

2 cups Fresh Spinach (roughly chopped)

1/2 cup Swiss Cheese (shredded)

1/4 cup Milk (optional, for fluffier texture)

Salt & Black Pepper (to taste)

Garlic Powder (a pinch)

Non-stick spray or Olive oil (for the tin)

Instructions

Preheat & Prep: Heat your oven to 350°F (175°C). Generously grease a 12-slot muffin tin. Don't skip this—eggs love to stick!

The Base: In a large bowl, whisk the eggs, milk, salt, pepper, and garlic powder until well combined and slightly frothy.

Layer the Veggies: Distribute the chopped spinach and crumbled feta evenly among the muffin cups. They should be about 2/3 full of "solid" ingredients.

The Pour: Carefully pour the egg mixture over the spinach and feta in each cup until they are nearly full (leave a tiny bit of room for rising).

Bake: Place in the oven for 20–25 minutes, or until the tops are firm to the touch and slightly golden.

I have been on a Anti-inflammatory diet for exactly 5 weeks and I’m excited to share that I have lost 23.2 lbs!! You can use this book for meal planning It has amazing recipes for Mediterrranean diet, Fatty liver, Anti-inflammation, High cholestrol, Lower diabites and Losing weight It is organized in section which makes it very easy to use. Have a look , you won't regret it!! https://inflammatoryrecipescookbooksbundle2026.com/?aff=120

Quiche with spinach

 

– 4 large eggs
– 1 cup of heavy cream
– A generous cup of diced ham
– A couple of big handfuls of fresh spinach
– 1 cup of shredded Gruyère cheese (or swiss)
– A splash of whole milk
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F 
3. In a medium bowl, whisk together the eggs, heavy cream, and splash of milk until completely smooth and pale yellow.
4. Stir in the diced ham, fresh spinach, shredded Gruyère cheese, salt, and black pepper until evenly distributed.
5. Pour the filling carefully into the quiche pan.
6. Place the quiche in the oven and bake for 35–40 minutes, until the center is set and the top is golden brown.
7. Let the quiche cool on a wire rack for at least 15 minutes before slicing—this allows the custard to firm up perfectly.
8. Serve warm or at room temperature. The quiche boasts a silky, tender custard that contrasts beautifully with the flaky crust and savory ham bits. For a stunning presentation, garnish with microgreens and pair with a crisp arugula salad dressed lightly in lemon vinaigrette.