If you like Starbucks egg bites you need to try this recipe! These spinach egg muffins with feta cheese are a high in protein, filled with healthy fats, and complete with leafy greens and fiber making them a great grab-and-go breakfast.
If you’ve never made them before, breakfast egg muffins are similar to mini frittatas: an egg-based dish similar to an omelet that is filled with meat, cheese, or vegetables. The beauty of mini frittatas, or egg muffins, is that they are simple, inexpensive, and versatile to make. Not only are the flavor options endless, but they are a great way to use up leftovers or odds and ends you have in the fridge.
For this particular egg muffin recipe, I opted to go with a simple combination of spinach and feta cheese because I think the flavors pair beautifully and it’s a great way to add some more leafy greens and fiber to your diet. Although I used feta cheese, you could truly use any type of cheese that you like, cheddar, mozzarella or goat cheese would work particularly well, and it’s a great way to add a little boost of protein to your breakfast at the same time. When shopping for cheese, be sure that you read the ingredients and opt for natural cheeses made with milk, salt, microbial enzyme, and bacterial cultures.
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Growing up we didn’t have a lot. My mama made this regularly. It’s simple but tasty. Also taught me a thing or two about appreciation!
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