🥚 Spinach & Feta Egg Muffins (Mediterranean Style)

Ingredients (Makes 10–12 muffins)

Base

• 10 large eggs

• 1/4 cup milk (optional, for fluffiness — can use dairy-free)

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 1/2 tsp dried oregano

• 1/4 tsp paprika (optional)

Vegetables & Add-Ins

• 1 to 1.5 cups fresh spinach, chopped

• 1/2 cup cherry tomatoes, halved or diced

• 1/4 cup red onion, finely chopped

• 1/3 cup roasted red peppers, chopped (optional but very Mediterranean)

• 1/4–1/2 cup crumbled feta cheese

• 1–2 tbsp chopped fresh parsley (or basil)

For the pan

• Olive oil spray or a little olive oil to grease the muffin tin

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🧑‍🍳 Instructions

1. Preheat Oven
   Preheat to 350°F (175°C). Grease a 12-cup muffin pan with olive oil or line with silicone liners.

2. Prep the Veggies
   Chop spinach, tomatoes, and other vegetables. Squeeze excess moisture from spinach if it’s very wet.

3. Mix Eggs
   In a large bowl, whisk:

   • eggs

   • milk (optional)

   • salt, pepper, oregano, garlic powder, paprika

4. Add Mediterranean Mix-ins
   Stir in:

   • spinach

   • tomatoes

   • onions

   • roasted peppers

   • parsley

   • half of the feta

5. Fill Muffin Cups
   Divide mixture evenly among the cups. Top with remaining feta.

6. Bake
   Bake for 18–22 minutes until tops are set and lightly golden.

7. Cool & Serve
   Let cool for 5 minutes. They’ll shrink slightly — normal! Enjoy warm or chill for meal prep.

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🍽️ Serving Ideas

• Drizzle with extra-virgin olive oil.

• Serve alongside olives, cucumber slices, and whole-grain pita.

• Add a dollop of Greek yogurt or tzatziki.

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🥡 Storage

• Fridge: 4–5 days in airtight container.

• Freezer: Up to 2 months.

• Reheat: 20–30 seconds in microwave or warm in oven.