Ingredients
Large Eggs
8
Fresh Spinach
2 cups
Feta Cheese
1/2 cup
Olive Oil
1 tablespoon
Milk or Unsweetened Almond Milk
2 tablespoons
Salt
1/2 teaspoon
Black Pepper
1/4 teaspoon
Instructions
Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or non-dairy butter.
Sauté spinach in olive oil in a skillet until wilted; drain excess liquid.
In a large bowl, whisk eggs, milk, salt, and pepper until foamy.
Fold in cooled spinach and crumbled feta until evenly combined.
Divide mixture evenly among prepared muffin cups and bake for 20 minutes, or until egg whites are set.
Remove from oven and let cool slightly before transferring to a wire rack to fully set.
Notes
Prep ingredients the night before for quick assembly.
For dairy-free: Omit feta and substitute almond milk.
Store leftovers in an airtight container in the fridge for up to 4 days.
Can reheat in the oven or microwave.
Substitute kale or arugula for spinach if preferred.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast & Snacks
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low-Carb/Keto-Diet
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 0g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 190mg