Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12 muffins
Ingredients
- 8 large eggs
- 1 cup fresh spinach, chopped
- ½ cup crumbled feta cheese
- ¼ cup milk (or unsweetened almond milk)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Cooking spray or olive oil for greasing muffin tin
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with cooking spray or olive oil.
- In a large mixing bowl, whisk together eggs, milk, garlic powder, onion powder, and black pepper until well combined.
- Stir in chopped spinach and feta cheese.
- Pour the egg mixture evenly into the muffin cups, filling about ¾ of the way full.
- Bake for 18–22 minutes, or until the eggs are set and slightly golden on top.
- Let cool for 5 minutes before removing from the muffin tin.
- Serve immediately or store in the refrigerator for up to 4 days. These can also be frozen for up to 2 months.
Nutrition (per muffin)
- Calories: 85
- Protein: 7g
- Fat: 6g
- Carbs: 1g
- Sodium: 135mg
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