Ingredients
Scale
- 8 large eggs
- 2 cups fresh baby spinach, roughly chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Non-stick cooking spray or olive oil
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with non-stick cooking spray or a light coating of olive oil. This is a crucial step to ensure the muffins release easily after baking.
- In a large mixing bowl, crack the 8 eggs. Add the garlic powder, salt, and black pepper. Whisk vigorously until the yolks and whites are fully combined and the mixture is slightly frothy.
- Stir the chopped spinach, crumbled feta cheese, and sliced green onions into the egg mixture. Ensure the vegetables and cheese are evenly distributed throughout the liquid so every muffin gets a bit of everything.
- Carefully pour the egg mixture into the prepared muffin cups. Fill each cup about 3/4 of the way full. This leaves enough room for the muffins to rise slightly without overflowing.
- Place the muffin tin in the center rack of the oven. Bake for 20 to 22 minutes, or until the tops are set and slightly golden brown. You can check for doneness by inserting a toothpick into the center; it should come out clean.
- Allow the muffins to cool in the pan for about 5 minutes. This helps them firm up. Use a plastic knife or a small spatula to gently loosen the edges and lift the muffins out of the tin.
- Cook Time: 30 minutes
- Diet: Gluten-Free, Keto-Friendly, Low-Carb