Spinach & Feta Egg Muffins

Egg muffins are the perfect breakfast for busy mornings - they’re easy to make ahead of time, are super portable, & provide plenty of protein to help keep you full & fueled until lunch.

I love adding spinach to mine for a boost of vitamin K & fiber, plus feta cheese for calcium, extra protein, and a source of healthy fats.

If you need a meal prep-friendly, high protein breakfast idea…try this recipe!

Ingredients (serves 4-6):

• 12 eggs

• 1/2 cup fresh baby spinach, chopped

• 1/2 tsp sea salt

• 1/4 tsp black pepper

• 1/4 cup crumbled feta cheese

• olive oil, for greasing

• optional hot sauce, fresh fruit, and/or avocado, for serving

Directions:

• preheat the oven to 350 degrees Fahrenheit and grease a standard muffin tin with some olive oil.

• place a small amount of chopped spinach into the bottom of each tin.

• whisk the eggs, salt, and pepper in a large mixing bowl.

• pour the egg mixture on top of the spinach in each tin. only fill each tin 2/3 of the way full.

• sprinkle feta cheese on top of the egg mixture.

• bake for 15-20 minutes, and cool thoroughly for 30 minutes before eating.