Egg Muffins with Spinach Feta (Print Version)

# Ingredients:

01 - 6 large eggs
02 - 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
03 - ½ cup crumbled feta cheese
04 - ¼ cup milk (optional for fluffier muffins)
05 - ¼ teaspoon salt (adjust to taste)
06 - ⅛ teaspoon black pepper

→ Optional add-ins

07 - ¼ cup diced bell peppers
08 - ¼ cup diced cherry tomatoes
09 - 2 tablespoons diced onions
10 - ¼ cup cooked and crumbled bacon or sausage

# Instructions:

01 - Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners for easy cleanup.
02 - Chop the spinach finely and crumble the feta cheese if not pre-crumbled.
03 - In a large bowl, whisk the eggs. Add milk (if using), salt, and pepper.
04 - Stir in the spinach, feta cheese, and any optional add-ins.
05 - Pour the mixture evenly into the muffin tin, filling each cup about ¾ full.
06 - Bake for 20-25 minutes or until the egg muffins are set and slightly golden on top.
07 - Let the muffins cool for a few minutes before removing them from the tin.

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