Delicious, protein-packed mini frittatas made with eggs, fresh spinach, and tangy feta—perfect for a nutritious breakfast or snack.

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Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until well combined.
Stir in chopped spinach and crumbled feta until evenly distributed.
Divide the mixture evenly among the 12 muffin cups.
Bake for 18–20 minutes, or until egg muffins are set and lightly golden on top.
Let muffins cool for 2–3 minutes before removing from tin using a small knife.
Serve warm, or store in an airtight container in the fridge for up to 4 days.
To reheat, microwave for about 30 seconds or until warmed through.

Customize by adding diced bell peppers, onions, or cooked turkey sausage.
For dairy-free version, substitute feta with dairy-free cheese or omit.
These can be frozen—store in freezer-safe bags for up to 2 months. Thaw overnight in fridge before reheating.