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.
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