Protein-rich baked egg muffins with spinach, feta, and chives for a lighter, savory breakfast option.
By mansi
Servings
6
8 piece Eggs
3 cup Baby spinach
0.75 cup Feta cheese
3 tbsp Fresh chives
0.25 cup Milk
1 tbsp Olive oil
0.25 tsp Salt
0.25 tsp Black pepper
Calories
278 kcal
Protein
10g
Carbs
34g
Fat
11g
Fiber
2g
Sugar
1g
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Prep
1. Preheat the oven to 190C and lightly grease a 12-cup muffin tin with olive oil.
1 tbsp Olive oil
2. Finely chop the baby spinach and fresh chives. Crumble the feta cheese.
3 cup Baby spinach,
0.8 cup Feta cheese,
3 tbsp Fresh chives
Mix
3. Whisk the eggs, milk, salt, and black pepper in a large bowl until fully combined. Stir in the baby spinach, feta cheese, and fresh chives.
8 piece Eggs,
3 cup Baby spinach,
0.8 cup Feta cheese,
3 tbsp Fresh chives,
0.2 cup Milk,
0.2 tsp Salt,
0.2 tsp Black pepper
Bake
4. Divide the mixture evenly among the muffin cups, filling each nearly to the top. Bake until puffed and just set in the center, 18 to 22 minutes.
Serve
5. Cool in the tin for 5 minutes, then loosen and remove the egg muffins. Serve warm, or cool completely and refrigerate for quick breakfasts.
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By mansi