Spinach & Cheese Egg Muffins

Spinach & Cheese Egg Muffins
Ingredients (makes 6–8 muffins)
* 6 large eggs
* 1 cup fresh spinach, chopped
* ¼ cup crumbled feta or shredded cheese (cheddar or mozzarella)
* 2 tbsp diced onion (optional)
* 2 tbsp milk (optional)
* Salt and black pepper to taste
* Optional add-ins: cooked bacon bits, diced peppers, mushrooms

Instructions
1. Preheat oven to 375°F (190°C).
2. Grease a muffin tin or use silicone liners.
3. Divide spinach, cheese, and any extras evenly into each cup.
4. In a bowl, whisk eggs, milk (if using), salt, and pepper.
5. Pour egg mixture into each cup, filling about ¾ full.
6. Bake for 15–20 minutes until set and lightly golden.
7. Let cool for 5 minutes, then remove and serve.

Tips
* Lightly sauté spinach first to reduce moisture if desired.
* Do not overfill the cups; eggs will rise as they bake.
* Muffins will deflate slightly after cooling (normal).

Storage
* Refrigerate up to 4 days in an airtight container
* Freeze up to 2 months
* Reheat in microwave for 20–30 seconds