Spinach Feta Egg Muffins
Whisk eggs with milk, divide spinach, feta, bell pepper, and green onions among a greased muffin tin, then pour in the egg mixture. Bake at 350°F for 18 to 20 minutes until puffed and set, then cool 5 minutes before releasing.
Egg muffins are what happens when breakfast decides it would like to be stackable. These use ten eggs with a splash of milk, chopped spinach, crumbled feta, red bell pepper, and green onion, divided across a standard 12-cup muffin tin and baked until the centers are set. Greasing the pan generously is not optional housekeeping. Eggs cling to metal with the loyalty of a relative who heard you bought a lake house. Butter or cooking spray gives you a fighting chance at clean release once the muffins have cooled for five minutes. Fill each cup about three-quarters full; the eggs puff in the oven, then settle slightly as they cool, which is normal and not evidence that breakfast has failed.
The feta does most of the seasoning work alongside salt and pepper, spinach adds bulk without making the muffins heavy, and the bell pepper and green onion keep every bite from tasting identical. At 350°F they need about 18–20 minutes, with no jiggle in the center when the pan is gently shaken. Make a dozen once and breakfast becomes significantly less theatrical for the next few mornings.
