These spinach egg muffins with feta cheese are quick and easy to make, while being high in protein, low in calories and packed full of nutrients at the same time.
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:12 muffins 1x
2 cup spinach, roughly chopped
100 grams feta cheese, crumbled
1/4 teaspoon sea salt
1/8 teaspoon black pepper
Butter or olive oil, for greasing
Preheat the oven to 350°F and grease a 12-cup muffin tin. (If you have a silicone muffin tin I would suggest using it as it is easier to remove the muffins.)
In a large bowl, crack eggs, whisk together and season with salt and pepper. Add chopped spinach and whisk again to combine.
Divide egg mixture evenly across the muffin tins, filling them halfway, and sprinkle with crumbled feta cheese. Depending on the size of your eggs you may have a little extra of the mixture, so you can make a few more.
Transfer the muffin tin to the oven and bake for 18-20 minutes until the centre of each egg muffin is set.
Once cooked, serve immediately or store in an airtight container in the fridge for up to 5 days.