Egg Muffins with Spinach & Feta

Easy protein packed breakfast you can take on the go! Add your favorite mix ins!!

RECIPE:

• 6 large eggs

• 1 cup fresh spinach chopped (or ½ cup frozen spinach, thawed and drained)

• ½ cup crumbled low-fat feta cheese

• ¼ cup milk optional for fluffier muffins

• ¼ teaspoon salt adjust to taste

• ⅛ teaspoon black pepper

Optional add-ins:

• ¼ cup diced bell peppers

• ¼ cup diced cherry tomatoes

• 2 tablespoons diced onions

• ¼ cup cooked and crumbled bacon or sausage

• Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners for easy cleanup.

• Prep the Ingredients: Chop the spinach finely and crumble the feta cheese if not pre-crumbled.

• Mix the Eggs: In a large bowl, whisk the eggs. Add milk (if using), salt, and pepper.

• Combine Ingredients: Stir in the spinach, feta cheese, and any optional add-ins.

• Fill the Muffin Cups: Pour the mixture evenly into the muffin tin, filling each cup about ¾ full.

• Bake: Bake for 20-25 minutes or until the egg muffins are set and slightly golden on top.

• Cool and Enjoy: Let the muffins cool for a few minutes before removing them from the tin.

12 Muffins:

1 point each

55 calories

3g fat

2g carbs

8g protein

Original Recipe: https://betterhomebase.com/wprm_print/egg-muffins-with-spinach-and-feta-recipe

YouTube Video: https://youtu.be/imxxFX1BGDE