Spinach and Feta Egg Muffins
Portable, protein-packed egg muffins loaded with fresh spinach, tangy feta, and a hint of garlic — a make-ahead low-carb breakfast that stores well in the fridge all week.
Ingredients
- 8 large eggs
- 2 cups baby spinach, roughly chopped
- 1/2 cup feta cheese, crumbled
- 2 cloves garlic cloves, minced
- 2 tsp olive oil
- 1/4 cup whole milk
- 1/4 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp red pepper flakes
- as needed cooking spray or softened butter (for greasing)
Instructions
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1
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin well with cooking spray or softened butter (for greasing).
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2
Heat 2 tsp olive oil in a small skillet over medium heat. Add 2 cloves minced garlic cloves and cook 30 seconds until fragrant. Add 2 cups roughly chopped baby spinach and saute 1-2 minutes until wilted. Season with a pinch of kosher salt. Remove from heat and let cool slightly.
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3
In a large bowl, whisk 8 large eggs with 1/4 cup whole milk, remaining 1/4 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes until smooth.
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4
Divide the cooked spinach mixture evenly among the greased muffin cups. Pour the egg mixture over the spinach, filling each cup about three-quarters full. Sprinkle 1/2 cup crumbled feta cheese on top.
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5
Bake 18-20 minutes until the eggs are fully set and a toothpick inserted in the center comes out clean. The internal temperature should reach 165°F (74°C).
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6
Let cool in the pan 2 minutes, then run a knife around each cup and remove. Serve warm or refrigerate up to 5 days.