Spinach & Feta Egg Muffins

Grab-and-go egg muffins loaded with spinach and feta. High in protein and virtually carb-free, they make a steady, blood-sugar-friendly breakfast that reheats well all week.

What You Need

• 8 large eggs
• ¼ cup milk
• 2 cups fresh spinach, chopped
• ½ cup crumbled feta cheese
• ¼ cup diced red bell pepper
• ¼ teaspoon garlic powder
• Salt and pepper, to taste
• Cooking spray

Method

1. Preheat the oven to 350°F and grease a 12-cup muffin tin with cooking spray.
2. Whisk the eggs, milk, garlic powder, salt, and pepper together in a large bowl.
3. Stir in the spinach, feta, and red bell pepper.
4. Divide the mixture evenly among the muffin cups, filling each about ¾ full.
5. Bake for 18–20 minutes, until the muffins are set and lightly golden on top.
6. Let cool for 5 minutes before removing from the tin.

Tips & Notes

• Squeeze excess moisture from the spinach if using thawed frozen spinach to avoid watery muffins.
• Store in the fridge for up to 5 days, or freeze individually for longer storage.
• Reheat in the microwave for about 30 seconds for a fast breakfast.

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