Ingredients (makes 10–12 muffins):
- 6 large eggs
- 1 cup fresh spinach, chopped (or thawed frozen, well-drained)
- ½ cup feta cheese, crumbled
- ¼ cup milk or cream (optional, for fluffier texture)
- 1 small garlic clove, minced (optional)
- Salt & black pepper, to taste
- Optional add-ins: diced onion, bell pepper, mushrooms, or a pinch of chili flakes
Instructions:
- Preheat oven to 180°C / 350°F. Grease a muffin tin well.
- Whisk eggs with milk, salt, and pepper until smooth.
- Divide spinach evenly into muffin cups, then sprinkle feta on top.
- Pour egg mixture over fillings, filling each cup about ¾ full.
- Bake for 18–22 minutes, until set in the center and lightly golden.
- Cool slightly, then remove and enjoy.
Tips:
- Let them cool a bit before removing—they firm up as they rest.
- Store in the fridge up to 4 days or freeze for up to 2 months.
- Reheat gently so they stay tender, not rubbery.