Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with olive oil or cooking spray.
Prepare Egg Mixture:
In a large bowl, whisk together the eggs, milk, salt, pepper, and oregano until well combined.
Add Fillings:
Divide the chopped spinach and feta cheese evenly among the muffin cups. Add diced cherry tomatoes if desired.
Pour Egg Mixture:
Pour the egg mixture evenly into each muffin cup, filling them about 3/4 full.
Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
Cool and Serve:
Allow the muffins to cool for 5 minutes before removing them from the tin. Serve warm or store in the fridge for a quick breakfast or snack later.
Tips:
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You can add other veggies like bell peppers, onions, or mushrooms.
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These muffins are great for meal prep and can be stored in an airtight container in the refrigerator for up to 4 days.
Enjoy these delicious and protein-packed egg muffins!
Nutrition Information (per serving):
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Calories: 220-250
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Protein: 18-20g
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Fat: 14-16g
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Saturated Fat: 4-5g
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Cholesterol: 180-200mg
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Sodium: 350-400mg
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Carbohydrates: 6-8g
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Fiber: 1-2g
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Sugar: 2-3g
