Spinach and Feta Breakfast Muffins

Last week I shared my recipe for Breakfast Muffins, this week I made them again, with a different set of flavours.  I had some spinach in the fridge, and some oh-so-good feta cheese.  Spinach and feta go well together, and I remembered a friend who (when pregnant) loved feta in her scrambled eggs - so I figured these must be a good idea.  Here is the recipe:

Spinach and Feta Breakfast Muffins

12 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon dry mustard
1/8 teaspoon onion powder
Fresh spinach, washed, stems removed, and torn into bite sized peices
1 cup feta cheese - crumbled - (I used TreStelle) - or more or less feta depending on your preference!

Preheat oven to 375F.

Prepare muffin tin - I buttered mine - you could also line with paper, but would recommend that the paper be buttered or sprayed with cooking oil.

Beat eggs. Add in seasonings.

Start to fill your muffin cups - in the following order:
- Spinach
- Feta

Over the spinach and feta layer, pour your eggs. Fill about 2/3 full (as when baking, these will GROW!).

Bake for approximately 25 minutes. Remove from oven and allow to cool before removing from muffin tin. These can be stored in the refrigerator for a week in a sealed container. Great grab-and-go breakfast!

Don't forget to check out these other great breakfast recipes! All-American Breakfast Nests and Baked Egg Cups.

VERDICT:
Again, so tasty, and just the perfect little snack / second breakfast for my desk at work.  These, like the other Breakfast Muffins, would also be great for the kids on busy mornings when you might be short of time to make their breakfast.