Quick Savory Spinach and Feta Egg Muffins

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup milk (any kind)
• 1/4 small red onion, finely chopped
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1 tablespoon olive oil or butter (for greasing muffin tin)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with olive oil or butter to prevent sticking.
2. In a medium bowl, crack all the eggs. Add milk, salt, black pepper, and dried oregano. Whisk until well combined and slightly frothy.
3. Mix in the chopped spinach, crumbled feta, minced garlic, and finely chopped red onion until evenly distributed in the egg mixture.
4. Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full to allow room for rising.
5. Bake in the preheated oven for 14-16 minutes, or until the egg muffins are set and lightly golden on top. To check doneness, insert a toothpick in the center—it should come out clean.
6. Remove from oven and allow the muffins to cool for 2-3 minutes. Carefully run a butter knife around the edges to loosen them, then remove from the tin.
7. Serve warm as a quick breakfast or store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-45 seconds before eating.

Chef tips

• You can substitute feta cheese with goat cheese or shredded mozzarella for different flavor profiles.
• If fresh spinach is unavailable, frozen chopped spinach (thawed and squeezed dry) works well.
• Add a pinch of red pepper flakes for a subtle spicy kick if desired.
• Make a double batch and freeze leftovers in individual portions; thaw overnight in the fridge before reheating.