Spinach & Feta Egg Protein Muffins

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

1. Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with cooking spray or olive oil.
2. In a large mixing bowl, whisk together eggs, milk, garlic powder, onion powder, and black pepper until well combined.
3. Stir in chopped spinach and feta cheese.
4. Pour the egg mixture evenly into the muffin cups, filling about ¾ of the way full.
5. Bake for 18–22 minutes, or until the eggs are set and slightly golden on top.
6. Let cool for 5 minutes before removing from the muffin tin.
7. 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