Free Body Calculator – Know Your Body
Wondering if your body is in a healthy range? Use our Free Body Calculator to find out if you're fit, normal, or need a lifestyle change. Get personalized tips, calorie targets, and your ideal protein, carbs, and fat intake – all in seconds.
Try Free Body Calculator Now
Spinach and Feta Egg Muffins
These Spinach and Feta Egg Muffins are a healthy, protein-packed breakfast or snack option. Made with fresh spinach, tangy feta cheese, and fluffy eggs, they’re easy to prepare, freezer-friendly, and perfect for meal prep.
Ingredients
- 6 large eggs
- ½ cup milk or non-dairy milk of choice
- 1 cup fresh spinach chopped
- ½ cup crumbled feta cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese optional
Instructions
- Prepare the Oven and Muffin Tin
- Preheat the oven to 375°F (190°C).
- Grease a 12-cup muffin tin with non-stick spray or line with silicone baking cups.
- Make the Egg Mixture
- In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper.
- Add Spinach and Feta
- Fold the chopped spinach and crumbled feta cheese into the egg mixture. Stir to combine.
- Fill the Muffin Cups
- Evenly divide the mixture among the muffin cups, filling each about ¾ full. Sprinkle grated Parmesan on top, if using.
- Bake the Muffins
- Bake for 18-20 minutes, or until the muffins are set and lightly golden on top.
- Cool and Serve
- Let the muffins cool in the tin for 5 minutes before removing. Serve warm, or store in the fridge for up to 5 days.
Notes
- Feel free to add diced tomatoes, bell peppers, or mushrooms for more veggies.
- For extra protein, mix in cooked, crumbled sausage or chopped ham.
- To freeze, let muffins cool completely, then store in an airtight container for up to 3 months. Reheat in the microwave or oven before serving.
Nutrition
Calories: 80kcalCarbohydrates: 1gProtein: 8gFat: 6gSaturated Fat: 6gCholesterol: 90mgSodium: 150mgFiber: 0.5g