Spinach Feta Egg Muffins

5 from 1 vote

Spinach Feta Egg Muffins are a tasty, easy protein packed breakfast that can be made ahead in meal prepping. Only 4 ingredients, or amp them up with add-ins!

Prep Time5

Cook Time20

Cooling Time5

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Keyword: cottage cheese, egg bites, high protein

Servings:

Author: Sandy Clifton

Equipment

6-Hole Muffin Tin
Mixing Bowl
Whisk
nonstick spray

Ingredients

6 large Eggs
1 cup Cottage Cheese
½ teaspoon Kosher Salt
¼ teaspoon Black Pepper
½ cup Chopped Baby Spinach
⅓ cup Crumbled Feta Cheese

Instructions

Preheat the oven to 350℉ and grease the muffin tin with olive oil or non-stick spray. Set aside.
Add the eggs, cottage cheese, salt, and pepper to a mixing bowl. Gently beat together until combined.
Sprinkle the spinach and feta into the bottom of each greased muffin tin.
Pour the egg mixture on top, until just over half filled.
Cook for 18-20 minutes or until the edges are beginning to brown and the top looks done.
Allow to cool for at least 5 minutes before removing from the muffin tin.

Notes

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 5 days.
Best served warm. Reheat leftovers in the microwave for 20-30 seconds.

Approx. Nutrition per muffin: Calories: 122 | Protein: 11.6 g | Fat: 8.0 g | Carbohydrates: 1.8 g

Nutrition

Calories: 122kcal