Your future self will thank you for this recipe! My Spinach Feta Egg Muffins are the perfect simple, easy, prep-ahead breakfast that will make your mornings a breeze. Simply prepare a batch (or two, or three) of these ahead of time, stick them in the freezer, and pop them out and reheat them anytime that you need a healthy and delicious breakfast treat. Plus, this recipe also happens to be naturally gluten-free, grain-free, and vegetarian-friendly!
- 12 Eggs
- 2 Cups Fresh Spinach Finely Chopped
- 1/2 Cup Feta Cheese crumbled
- Salt and Pepper to taste
Start by preheating your oven to 350 F.
Line a muffin tin with liners and set aside.
Next, crack your eggs into a large bowl and whisk well.
Chop your spinach, and add it to the bowl with the eggs alongside the feta cheese, garlic, and salt and pepper.
Then, pour the egg mixture evenly into the muffin tins, filling them just over 3/4 of the way full.
Bake them for 20-25 minutes.
Once done, let cool and enjoy! Store any leftovers in an airtight container in the fridge for up to one week, or in the freezer for up to three months.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!