Daily Recipes

📝 Ingredients:

• 6 large eggs

• 1 cup fresh spinach, chopped

• ½ cup crumbled feta cheese

• ¼ cup milk (any kind: dairy or non-dairy)

• ½ tsp salt

• ¼ tsp black pepper

• Optional: diced tomatoes, onions, herbs (basil, dill), or cooked bacon/sausage

👩‍🍳 Instructions:

1. Preheat oven to 375°F (190°C)

   • Lightly grease a 12-cup muffin tin or use silicone liners (they pop out easier!).

2. Whisk the eggs

   • In a mixing bowl, whisk together eggs, milk, salt, and pepper until smooth.

3. Add the good stuff

   • Stir in the chopped spinach and feta cheese.

   • (Optional: add in other mix-ins like chopped tomatoes, herbs, or a sprinkle of chili flakes!)

4. Pour into muffin tin

   • Fill each muffin cup about ¾ full.

5. Bake

   • Bake for 18–22 minutes, or until the muffins are puffed and the centers are set.

   • Let them cool for a few minutes in the pan, then pop them out.

🌟 Tips:

• Store in the fridge for up to 4 days, or freeze for up to 2 months!

• Reheat in the microwave for 20–30 seconds for a quick breakfast.

• Want more protein? Add cooked chopped chicken, turkey, or sausage.

Let me know if you want a sweet version (like banana-oat egg muffins) or keto-style mix-ins!