Egg Muffins with Spinach and Feta – Easy Keto Breakfast
Good morning, foodies!If you’re in search of anhealthy, protein-rich and nutritious morning mealthat’ssimple to prepare easy to prepare, meal-prep-friendly, and packed with Mediterranean tastesThisEgg Muffins made with Feta and Spinachare exactly what you’re looking for!Egg muffins are breakfasts that are aideal breakfast to grab and gochoice, ideal for hectic mornings.Filled byfreshly-picked spinach, feta cheese that is creamy as well as fluffy eggsthis breakfast is anlow-carb, high-protein energy sourcethat will keep you going all day long.Let’s get started on thiseasy, delicious and healthyBreakfast recipe!
Ingredients
- 6large eggs– Theprotein-richbase of the recipe.
- 1 cupfresh spinach, chopped– Adds vitamins A, C, and iron.
- ½ cupcrumbled feta cheese– Provides acreamy, tangy flavor.
- ¼ cupmilk (optional)– Makes the muffins extra fluffy.
- ¼ teaspoonsalt– Enhances the flavors.
- ⅛ teaspoonblack pepper– Adds a mild kick.
- ¼ cupdiced bell peppers– For a sweet crunch.
- ¼ cupcherry tomatoes, diced– Adds a juicy, tangy taste.
- 2 tablespoonsdiced onions– For an extra burst of flavor.
Instructions
- Chop the spinachfinely.
- Crumble the feta cheeseif not pre-crumbled.
- Dice any additional vegetablesor meats you’re adding.
- In alarge mixing bowl, whisk togethereggs, milk, salt, and pepperuntil fully combined.
- Add thespinach, feta, and any optional add-insto the egg mixture.
- Stir well to distribute ingredients evenly.
- Pour the egg mixture into the muffin tin, filling each cup¾ full.
- Bake for20-25 minutesor until the muffins areset and slightly golden on top.
- Let the muffins cool for5 minutes, then remove them from the tin.
- Serve warm or store for later!
Notes
✔Use fresh spinachfor the best flavor, orfrozen spinach(thawed and drained) if that’s what you have.✔Don’t overfillthe muffin cups—eggs expand as they bake!✔Grease the muffin tinwell to prevent sticking.