Greek Egg Muffins
About this Recipe
A great grab and go breakfast that you can make ahead of time and then store in the refrigerator for an easy breakfast any day of the week.
Ingredients
5m
Prep
20m
Cook
6
Servings
About this Recipe
A great grab and go breakfast that you can make ahead of time and then store in the refrigerator for an easy breakfast any day of the week.
Ingredients
Preparation
Step 1
Preheat oven to 350°F and lightly coat a muffin tin with olive oil.
Step 2
Heat 1 tsp olive oil in a large skillet and sauté the spinach until just wilted. The spinach will be about 1 cup total after sautéing. Set aside to cool.
Step 3
In a mixing bowl, combine the eggs, egg whites, salt, and pepper. Whisk well.
Step 4
Divide the spinach, onions, and feta cheese evenly among the 12 muffin cups.
Step 5
Fill each muffin cup 3/4 of the way full with the egg mixture. Bake for 15-20 minutes or until the egg muffins have cooked through.
Step 6
Serve immediately or store in the fridge and reheat for a quick grab and go breakfast!