Mediterranean Spinach and Feta Egg Muffins

Mediterranean · 30 min · vegetarian, gluten-free, keto, low-carb

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Ingredients

• 8 large Eggs
• 2 cups Fresh spinach
• 1/2 cup Feta cheese
• 1 cup Cherry tomatoes
• 1 tablespoon Olive oil
• to taste Salt
• to taste Black pepper

Method

1. Preheat the oven to 375°F (190°C). Lightly grease a muffin tin.
2. In a large bowl, whisk the eggs until well combined. Add a pinch of salt and pepper.
3. Heat olive oil in a skillet over medium heat. Sauté spinach until wilted, about 2-3 minutes. Let cool slightly.
4. Chop cherry tomatoes and crumbled feta cheese.
5. Mix the sautéed spinach, cherry tomatoes, and feta into the beaten eggs.
6. Pour the mixture evenly into the muffin tin cups, filling about 3/4 full.
7. Bake for 12-15 minutes, until the muffins are puffed and golden. Let cool slightly before removing.
8. Serve warm or at room temperature, garnished with additional feta or herbs if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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