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### Step-by-Step Instructions
Now, let’s get into the step-by-step process of making **Quick Egg Muffins with Spinach and Feta**. This recipe is easy to follow and can be prepared in just a few minutes.
#### Step 1: Preheat the Oven and Prepare the Muffin Tin
Preheat your oven to **375°F (190°C)**. While the oven is heating, prepare a muffin tin by spraying it with non-stick cooking spray or lining it with paper muffin liners. This will help ensure that the muffins do not stick to the tin.
#### Step 2: Sauté the Spinach
In a small skillet, heat the **olive oil** over medium heat. Add the **fresh spinach** to the pan and cook for 2-3 minutes, or until the spinach has wilted down. If you’re using other vegetables like onions, garlic, bell peppers, or mushrooms, you can sauté them at this stage as well. Once the spinach is wilted and any other vegetables are softened, remove the pan from the heat and set aside to cool for a minute.
#### Step 3: Beat the Eggs
In a medium-sized bowl, crack the **8 large eggs** and whisk them together until fully combined. Add the **milk**, a pinch of **salt**, and **pepper** to the eggs and continue whisking until the mixture is smooth. The milk helps to make the eggs fluffier and more tender while the salt and pepper add seasoning.
#### Step 4: Combine the Ingredients
Add the **sautéed spinach** (and any additional vegetables, if used) to the egg mixture. Stir to combine evenly. Then, fold in the **crumbled feta cheese**, ensuring it’s well distributed throughout the mixture. The cheese will melt slightly while baking, adding a creamy texture to the muffins.
#### Step 5: Fill the Muffin Tin
Spoon the egg and spinach mixture into the muffin tin, filling each muffin cup about **3/4 of the way full**. This allows the muffins to rise slightly while baking without overflowing. If you have leftover mixture, you can adjust the amount in each muffin cup, but be sure not to overfill them.
#### Step 6: Bake the Egg Muffins
Place the muffin tin into the preheated oven and bake for **15-20 minutes** or until the eggs are fully set. The tops of the muffins should be lightly golden and firm to the touch. If you insert a toothpick into the center of a muffin, it should come out clean.
#### Step 7: Cool and Serve
Once the egg muffins are cooked, remove the muffin tin from the oven and allow them to cool for a few minutes before serving. The muffins can be served immediately or stored for later use.
### How to Serve Quick Egg Muffins with Spinach and Feta
These **Quick Egg Muffins with Spinach and Feta** can be served in various ways, depending on your preferences and dietary needs. Here are a few ideas for serving:
– **As a Quick Breakfast**: Enjoy these muffins fresh out of the oven with a side of fruit or whole grain toast. They provide a balanced, nutrient-dense meal that will keep you full until lunchtime.
– **For Meal Prep**: These muffins can be made ahead of time and stored in the fridge for up to **4-5 days**. Simply grab one or two in the morning for a quick and nutritious breakfast or snack.
– **As a Snack or Appetizer**: Serve the muffins at a brunch gathering, picnic, or as a healthy snack. They are easy to transport and can be served warm or at room temperature.
– **With a Salad**: Pair the muffins with a fresh green salad for a light and satisfying lunch or dinner. The combination of eggs, vegetables, and cheese makes for a nutritious, protein-packed meal.
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