🥚 Spinach and Feta Egg Muffins (Full Recipe)🧾 Ingredients (makes 10–12 muffins)8 large eggs1/3 cup milk (optional for fluffiness)1 1/2 cups fresh spinach, chopped3/4 cup feta cheese, crumbled1/2 cup onion, finely chopped (optional)1/2 cup bell pepper, diced (optional)1 clove garlic, minced (optional)1/2 tsp salt1/4 tsp black pepper1/2 tsp dried oregano (or mixed herbs)1 tbsp olive oil (for sautéing)👨‍🍳 InstructionsPreheat oven Set your oven to 180°C (350°F). Lightly grease a muffin tin or use silicone molds.Cook vegetables (optional but recommended) Heat olive oil in a pan. Sauté onion, garlic, and bell pepper for 2–3 minutes. Add spinach and cook until just wilted. Let it cool slightly.Prepare egg mixture In a large bowl, whisk eggs, milk, salt, pepper, and oregano until well combined.Add fillings Stir in the cooked vegetables and crumbled feta cheese.Fill muffin tray Pour the mixture evenly into muffin cups (about 3/4 full each).Bake Bake for 18–22 minutes, or until the eggs are set and slightly golden on top.Cool & serve Let them cool for 5 minutes before removing from the tray.🧊 StorageRefrigerator: up to 4 daysFreezer: up to 2 monthsReheat: microwave for 30–60 seconds💡 TipsFor extra protein, add diced chicken or turkey.For a creamier texture, add a spoon of Greek yogurt.Don’t overbake or they’ll become dry.
