These spinach and feta egg muffins are quick and easy to make and will be a hit with the whole family! Basically mini quiches, these delicious and healthy muffins are a perfect addition to your healthy meal plan! Prep ahead and reheat for up to three mornings.
If you try them out, let us know what you think in the comments below! We’d love to hear your feedback and suggestions to make them EVEN BETTER!
Total Time: 25 min.
6 large eggs
1 cup baby spinach, roughly chopped
1/2 cup crumbled feta cheese
1/2 cup diced tomato
Salt and Pepper to taste
Preheat Oven to 350.
Spray a muffin pan with nonstick spray - about 6 muffins for 6 eggs.
Mix ingredients in a bowl.
Fill each muffin cup about 3/4 full, distributing mixture evenly.
Bake for 15 minutes, or until eggs are set.
NOTES *If prepping ahead, store in an airtight container in the refrigerator for up to 3 days. Reheated best in the oven but can be microwaved also.