Mini Egg Muffins with Spinach and Feta
Portable and protein-packed mini egg muffins, perfect for a quick breakfast or snack.
Nutrition per serving
Ingredients
- 6 large eggs
- 1/4 cup unsweetened almond milk
- 1/2 cup chopped fresh spinach
- 1/4 cup crumbled feta cheese
- Salt and pepper to taste
Portion guidance
Enjoy 2-3 mini muffins as a snack.
Step-by-step method
- 1
Preheat oven to 350°F (175°C). Grease a mini muffin tin.
- 2
In a bowl, whisk together eggs, almond milk, salt, and pepper.
- 3
Divide the chopped spinach and feta cheese among the mini muffin cups.
- 4
Pour the egg mixture evenly into the cups, filling each about two-thirds full.
- 5
Bake for 15-18 minutes, or until the eggs are set and lightly golden.
- 6
Let cool slightly before removing from the muffin tin.
Smart substitutions
Swap
Spinach
Chopped kale or bell peppers
Swap
Feta cheese
Goat cheese or shredded cheddar
Storage & reheating
Store in an airtight container in the refrigerator for up to 4 days. Can be reheated or eaten cold.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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