Spinach and Feta Egg Muffins

Ingredients:

• 6 large eggs
• 1/2 cup milk (optional, for a creamier texture)
• 1 cup fresh spinach (chopped)
• 1/2 cup feta cheese (crumbled)
• 1/4 cup green onions or chives (chopped)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh dill (optional, for garnish)

Instructions:

1. Preheat the Oven:
   • Set your oven to 375°F (190°C).
   • Grease a 6-cup muffin tin or line it with muffin liners.
2. Prepare the Egg Mixture:
   • In a mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until well combined.
3. Add the Fillings:
   • Stir in the chopped spinach, crumbled feta cheese, and green onions into the egg mixture.
4. Fill the Muffin Cups:
   • Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
5. Bake:
   • Place the muffin tin in the oven and bake for 20-25 minutes or until the egg muffins are set and lightly golden on top.
6. Cool and Garnish:
   • Let the muffins cool slightly before removing them from the tin.
   • Garnish with fresh dill or additional green onions if desired.
7. Serve:
   • Serve warm, or store in an airtight container in the refrigerator for up to 4 days. They can also be frozen for a quick breakfast option!

This is a healthy, protein-packed dish perfect for meal prepping or a quick breakfast on the go. Let me know if you’d like variations or additional flavor ideas!