Savory Egg and Spinach Breakfast Muffins (2)

1.Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.

2.In a large mixing bowl, crack the 6 large eggs and whisk them until well beaten.

3.Add 1 cup of chopped fresh spinach, 1/2 cup of crumbled feta cheese, and 1/2 cup of milk to the eggs. Stir until combined.

4.In a separate bowl, mix together 1/2 cup of all-purpose flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt.

5.Gradually add the dry ingredients to the egg mixture, stirring gently until just combined. Be careful not to overmix.

6.If desired, fold in 1/4 cup of diced bell pepper and 1/4 cup of chopped onion for added flavor and texture.

7.Pour the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

8.Bake in the preheated oven for 18-20 minutes, or until the muffins are puffed up and a toothpick inserted into the center comes out clean.

9.Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.