Spinach and Feta Egg Muffins

Ingredients:

• 6 large eggs
• 1/4 cup milk (or dairy-free alternative)
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup diced red bell pepper
• 1/4 cup diced onion
• Salt and pepper, to taste
• Cooking spray or olive oil for greasing the muffin tin

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or olive oil.
2. Prepare the Egg Mixture:
   • In a mixing bowl, crack the eggs and whisk them together with the milk until well combined.
   • Season the egg mixture with salt and pepper to taste.
3. Add the Fillings:
   • Stir in the chopped spinach, crumbled feta cheese, diced red bell pepper, and diced onion into the egg mixture until evenly distributed.
4. Fill the Muffin Cups:
   • Pour the egg mixture into each muffin cup, filling them about 3/4 full.
5. Bake:
   • Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
6. Cool and Serve:
   • Allow the egg muffins to cool in the muffin tin for a few minutes before removing them.
   • Use a knife to loosen the edges if needed, then transfer the egg muffins to a wire rack to cool completely.
7. Enjoy:
   • Serve the spinach and feta egg muffins warm or at room temperature.
   • These muffins are great on their own or paired with a side of fresh fruit or whole-grain toast for a balanced breakfast.

Feel free to customize these egg muffins with your favorite fillings such as diced tomatoes, mushrooms, or cooked bacon. They are also perfect for making ahead and storing in the fridge or freezer for a quick and satisfying breakfast on busy mornings. Enjoy your nutritious start to the day!