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Quick & Healthy Egg Muffins with Spinach and Feta taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Spinach Feta Egg Muffins Pressure Cooker Recipe

My Spinach Feta Egg Muffins are the perfect simple, easy, prep-ahead breakfast that will make your mornings a breeze. Simply prepare a batch (or two, or three) of these ahead of time, stick them in the freezer, and pop them out and reheat them anytime that you need a healthy and delicious breakfast treat. Plus, this recipe also happens to be naturally gluten-free, grain-free, and vegetarian-friendly!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 12 muffins
Calories 24 kcal

Equipment

  • 1 Muffin Tin

Ingredients
  

Main Ingredients

  • 12 Eggs
  • 2 cups Fresh Spinach finely chopped
  • 0.5 cup Feta Cheese crumbled
  • 3 cloves Garlic mashed
  • Sea Salt to taste
  • Ground Black Pepper

Instructions
 

Instructions

  • Preheat your oven to 350°F (175°C).
  • Whisk together eggs, sea salt, and black pepper until frothy.
  • Fold in chopped spinach, crumbled feta, and mashed garlic.
  • Grease muffin tin and fill ¾ full with egg mixture.
  • Bake in oven for 25-30 minutes until golden and set.
  • Let muffins cool before removing from tin.
  • Store leftovers in an airtight container in the fridge.

Notes

Great for make-ahead breakfasts. Store in the fridge or freezer as needed. Use oven to get a golden top finish.