Ingredients

• Eggs: 6 large eggs

• Milk: 2 tablespoons (any kind)

• Spinach: 1 cup fresh spinach, chopped

• Feta Cheese: 1/2 cup crumbled feta cheese

• Salt & Pepper: A pinch of each to taste

• Cooking Spray or Olive Oil: For greasing the pan

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (180°C). Generously grease a 6-cup muffin tin with cooking spray or olive oil to prevent sticking.

2. Whisk: In a medium bowl, whisk the eggs and milk together until smooth. Season with a pinch of salt and black pepper.

3. Layer Fillings: Divide the chopped fresh spinach and crumbled feta cheese evenly among the 6 prepared muffin cups.

4. Pour: Carefully pour the whisked egg mixture over the spinach and feta in each cup, filling them about 3/4 of the way full.

5. Bake: Place the tin in the oven and bake for 18 to 20 minutes. The egg muffins are done when they are puffed up, golden brown on the edges, and the center is set (not jiggly).

6. Cool and Serve: Remove from the oven and let them cool in the pan for 5 minutes. Use a butter knife to gently loosen the edges of each muffin and pop them out. Enjoy warm!

Tip: You can store these in an airtight container in the fridge for up to 4 days. Just microwave them for 20–30 seconds for a quick, warm breakfast on the go!