⏱️ Time & Servings
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Prep Time: 10 minutes
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Bake Time: 18–22 minutes
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Total Time: ~30 minutes
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Servings: 12 muffins
🛒 Ingredients
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8 large eggs
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½ cup crumbled feta cheese
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1½ cups fresh spinach, chopped
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¼ cup milk (optional, for fluffiness)
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¼ tsp salt
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¼ tsp black pepper
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¼ tsp garlic powder (optional)
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Nonstick spray or olive oil for pan
🔪 Step-by-Step Instructions
1️⃣ Preheat Oven
Preheat to 375°F (190°C). Spray muffin tin well.
2️⃣ Prep Spinach
Chop spinach finely. If very watery, squeeze excess moisture.
3️⃣ Whisk Eggs
In bowl whisk:
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Eggs
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Milk
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Salt
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Pepper
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Garlic powder
4️⃣ Assemble
Divide spinach evenly into muffin cups.
Sprinkle feta on top.
Pour egg mixture over each cup (¾ full).
5️⃣ Bake
Bake 18–22 minutes, until set and lightly golden.
6️⃣ Cool & Serve
Let rest 5 minutes before removing.
🌟 Flavor Variations
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Add sun-dried tomatoes
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Add mushrooms or onions
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Add chili flakes
🥗 Nutrition (Approx. per muffin)
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Calories: ~70
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Protein: ~6g
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Carbs: ~1g
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Fat: ~5g
💡 Pro Tips
✔ Silicone liners work best
✔ Don’t overbake or eggs get rubbery
✔ Freeze for up to 2 months
❓Quick Q&A
Q: Can I make these dairy-free?
Yes — skip feta or use dairy-free cheese.
Q: Can I make them WW friendly?
Yes — want the points?
WW Points
Using:
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Eggs (8) → 16 points
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Feta cheese (½ cup) → 8 points
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Spinach → 0 points
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Milk (¼ cup skim) → 1 point
🔢 Total Recipe: 25 points
🍽️ Per Muffin (12 total): ~2 WW Points
🌟 Lower-Point Version (1 Point Each)
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Use fat-free feta
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Use egg whites instead of whole eggs