Spinach and Feta Egg Muffins

Name: Spinach and Feta Egg Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 10 pieces Egg (10 large whole eggs); ⅓ cup Whole Milk (⅓ cup whole milk *Use Fairlife milk for an added protein boost); 10 oz Spinach (10 oz frozen spinach thawed and squeezed of all liquid); 4 pieces Scallion (4 scallions thinly sliced, white and light green parts only); 1 tsp Garlic Powder (1 tsp garlic powder); ¼ tsp Ground Turmeric (¼ tsp turmeric *optional) — optional; ½ tsp Kosher Salt (½ tsp kosher salt); ½ cup Feta Cheese (½ cup crumbled feta cheese); ½ cup Cottage Cheese (½ cup small curd cottage cheese Good Culture brand recommended-it has a thicker texture)

Spinach and Feta Egg Muffins - Breakfast (American)

30 minAmerican

Servings12

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Vegetarian
Pescatarian
Halal

Steps

1Crack the eggs into a medium bowl. Pour in the milk and whisk vigorously until well combined.
2Drain the thawed spinach, pressing out any excess water, then add it to the egg mixture along with the chopped scallions, and spices. Whisk until combined, then gently stir in the crumbled feta and cottage cheese.
3Divide the egg mixture evenly among 12 greased muffin cups (brush well with olive oil), then pop them in the oven and bake at 350℉ for 20-25 minutes.
4Remove the egg muffins from the oven and let them cool for a few minutes before serving, or let them cool completely and store them for later. Garnish with red pepper flakes or hot sauce, if desired.