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!
Equipment
- 1 Muffin Tin this one is a staple in my kitchen!
Ingredients
- 12 Eggs
- 2 Cups Fresh Spinach finely chopped
- ½ Cup Feta Cheese crumbled
- 3 Cloves Garlic mashed
- Sea Salt to taste
- Ground Black Pepper
Instructions
- To make these egg muffins, start by preheating your oven to 350 F.
- Next, line a muffin tin with liners and set aside.
- Then, prepare the egg mixture. Crack the eggs into a large bowl and whisk to fully combine.
- Chop the spinach and add it to the bowl with the eggs alongside the feta cheese, garlic, and sea salt and ground pepper. Mix to fully combine.
- Then, pour the egg mixture evenly into the muffin tins, filling them just over 3/4 of the way full.
- Transfer the muffin tin to the oven and allow the muffins to bake for 20-25 minutes, or until the eggs are fully cooked through.
- 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.
Calories: 24kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.3g | Cholesterol: 6mg | Sodium: 76mg | Potassium: 35mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 498IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 0.2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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