Savory Spinach & Feta Breakfast Muffins

• 3 large eggs
• 1/3 cup milk
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely chopped green onions
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1 tablespoon olive oil or melted butter (for greasing muffin tin)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with olive oil or melted butter.
2. In a large bowl, whisk together the eggs and milk until well combined.
3. Add the chopped spinach, crumbled feta, diced red bell pepper, and chopped green onions to the egg mixture. Stir gently to combine.
4. In a separate bowl, combine the flour, baking powder, salt, black pepper, and dried oregano. Mix well.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; a few small lumps are fine.
6. Divide the batter evenly among the 6 muffin cups. Fill each about 3/4 full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Chef tips

• Use fresh or thawed frozen spinach—just make sure to squeeze out excess water if using frozen so muffins aren't soggy.
• For a dairy-free option, substitute feta with a vegan cheese and use plant-based milk.
• These muffins can be stored in an airtight container in the fridge for up to 3 days and reheated in the microwave for 20-30 seconds.
• Add cooked, crumbled bacon or sausage for extra protein and flavor, but reduce the salt slightly to compensate.