Spinach and Feta Egg Muffins

So I can’t say that I’m one to normally prep my meals in advance. In this case, though, I can make an exception. Egg muffins (mini frittatas?) rock.

I first learned about meal prepping when I started getting really big into nutrition and health/fitness. As a side note, I’m a huge nutrition nerd. As in, last Friday night I watched an hour long nutrition presentation on YouTube, along with a glass of red wine. Yea. It’s that bad. Anyway, meal prepping essentially is when people cook a big batch of food one time/ week and portion out their meals so they are set and ready to go for the week.

It’s incredibly helpful for people who may not have a lot of time during the week to cook, and also for bodybuilders who know they can only eat a certain amount of macros. The down side? The meals at the end of the week definitely don’t taste as fresh.  Plus, you’re basically stuck eating the same thing for lunch or dinner every day, and I’m really weird about eating the same thing for the same meal two days in a row. I can’t give you a reason why, but I just won’t do it.

So after trying to meal prep, I realized cooking every few nights was just a better fit for me and my schedule. Breakfast, though, was a different story. I had to make a little bit of an exception, because I cannot function without food in the morning, and I tend to have very little time for breakfast before I leave for work. I need to eat something or I can be grumpy (better known as hangry) and no one wants to deal with that.

Because of my weird preference for alternating what I eat day to day, I found that some days I wanted to eat oats, some days I wanted greek yogurt, and some days I really craved something savory and delicious, like bacon and eggs. When I’m rushing around in the morning getting ready for work, eggs just aren’t happening.

Enter: egg muffins. These are easily made in advance and are the perfect thing to heat up quickly in the microwave and eat on the way out the door. If I have a few extra minutes, I’ll make a few slices of turkey bacon to go with one. Amazing. Cravings gone.

These little guys give you the protein you need to make it through the morning, and they taste incredible. I normally only make enough to last me for the week as they don’t last much longer than that in the fridge. I’ve made these a bunch of different ways… thrown in different types of veggies, cheese, and meat, and they always come out delicious. I’ve also cut them up and wrapped them in a low-carb whole wheat tortilla with some salsa. An instant breakfast burrito!

Overall, if you’re a savory breakfast person, and you find yourself always hitting up the McDonald’s breakfast menu on the way to work, take a stab at these. You’ll have a delicious little meal ready to go in no time! I hope you enjoy

Spinach and Feta Egg Muffins Makes 6 egg muffins Ingredients – 5 eggs – 3/4 cup liquid egg whites – 1 cup chopped spinach – 3 Tbsp crumbled feta – 1/4 tsp salt and 1/4 tsp pepper

Directions Preheat the oven to 350 degrees. Spray a muffin tin (I used a 6-muffin tin) with non-stick spray. In a large bowl whisk together the eggs, then add the spinach and salt and pepper.

Evenly spread the egg mixture between the muffin tins. Add 1/2 Tbsp of feta to the top of each. Bake for 20-25 minutes until the eggs are set all the way through.

These will keep in the fridge in an airtight container for one week.

– M