Spinach & Feta Egg Muffins

🥣 Instructions

1️⃣ Prep the Oven & Pan

• Preheat oven to 350°F / 175°C.
• Grease a muffin tin or line with silicone cups.

---

2️⃣ Cook the Veggies (Optional but delicious)

• Heat olive oil in a pan.
• Sauté onion until soft.
• Add garlic and chopped spinach.
• Cook 1–2 minutes until wilted.
• Let cool slightly.

You can skip sautéing and use raw spinach if you prefer quick prep.

---

3️⃣ Mix the Egg Base

In a large bowl whisk together:

• eggs
• milk
• salt
• pepper
• paprika

Stir in:

• cooked (or raw) spinach
• onions
• feta
• mozzarella

---

4️⃣ Fill the Muffin Cups

• Divide the mixture evenly between muffin cups (¾ full).

---

5️⃣ Bake

• Bake for 18–22 minutes, until puffed and set.
• Let cool 5 minutes before removing from the pan.

---

🍽️ Serve With

• Toast
• Avocado
• Hot sauce
• Greek yogurt drizzle
• Fresh tomatoes or cucumber

Perfect warm, room temperature, or cold!

---

🧊 Storage

• Store in the fridge for 4–5 days.
• Freeze up to 2 months.
• Reheat in the microwave for 20–30 seconds.

---

💡 Customize Them

• Add bell peppers, mushrooms, or tomatoes
• Use cheddar or goat cheese instead of feta
• Add cooked turkey or chicken sausage for extra protein

---

If you’d like, I can also prepare:
✨ A WordPress version with headings
✨ A Facebook-viral caption
✨ A short video script
✨ A Darija version for your Moroccan audience