1 tbsp olive oil (for greasing the muffin tin)
Instructions:
Preheat oven to 350°F (175°C). Lightly grease a muffin tin with olive oil.
In a medium bowl, whisk together the eggs and milk until well combined.
Stir in chopped spinach, red onion, feta, and seasonings (garlic powder, pepper, salt, oregano).
Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes or until muffins are firm and lightly golden on top.
Let cool for a few minutes before removing from the tin.
Serving and Storage Tips:
Serve warm or at room temperature, paired with whole grain toast or fresh fruit.
Store in an airtight container in the fridge for up to 4 days.
To reheat, microwave for 20–30 seconds or warm in the oven at 300°F (150°C) for 5–7 minutes.
Variations:
Swap feta with goat cheese or shredded cheddar.
Add chopped bell peppers, mushrooms, or sun-dried tomatoes.
For a meatier version, include diced cooked turkey bacon or sausage.
FAQ:
Q: Can I freeze these muffins?
A: Yes! Once cooled, wrap individually and freeze. Thaw overnight in the fridge and reheat as needed.
Q: Can I use frozen spinach?
A: Yes, just thaw and squeeze out excess water before adding.
Q: Are these gluten-free?
A: Absolutely! This recipe is naturally gluten-free.
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