Egg Muffins with Spinach and Feta

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These single-serving egg muffins are the ideal way to balance your blood sugar during breakfast.

Because they have every necessary amino acid required for growth and bodily maintenance, eggs are the ideal protein source.

An egg yolk contains the same amount of protein that an egg white does. Since two egg muffins include a whole egg in each meal, you'll benefit fully from it.

10 mL/2 teaspoons olive oil
1 minced tiny onion
Baby spinach, 3 cups (750 mL)
six giant eggs
big egg whites, six
175 mL of nonfat milk in 1/4 cup
Salt, 12 tsp (2 mL).
1 mL of ground black pepper, or 1/4 tsp.
12 cup (125 mL) feta cheese, crumbled


Set the oven's temperature to 350°F (180°C). Spray cooking oil in a 12-cup muffin pan, The olive oil should be heated in a medium skillet over medium heat.


The onion should be added when the oil is shimmering and cooked for 2 minutes or until tender. Add the spinach and simmer for an additional 2 minutes, or until wilted. After taking the skillet from the heat, let it to cool somewhat. Whisk the eggs, egg whites, milk, salt, and pepper in a large bowl.

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