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Gluten-free Quick & Healthy Egg Muffins with Spinach and Feta

Gluten-free Quick & Healthy Egg Muffins with Spinach and Feta
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A nutritious and -to-make breakfast option packed with spinach and feta, perfect for a gluten-free diet.

Ingredients

Scale
  • 6 large eggs
  • 1 cup fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup milk (dairy or non-dairy)
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a large bowl, whisk together the eggs and milk until well combined.
  3. Add the chopped spinach, crumbled feta, salt, pepper, and garlic powder to the egg mixture and stir until evenly distributed.
  4. Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
  5. Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
  6. Allow to cool for a few minutes before removing from the tin. Serve warm or store in the refrigerator for later.

Notes

  • These muffins can be stored in the refrigerator for up to 5 days.
  • Feel free to add other vegetables or cheese according to your preference.
  • Great for meal prep and can be frozen for longer storage.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-quick-healthy-egg-muffins-with-spinach-and-feta/