Savory Mediterranean Egg Muffins with Feta and Spinach

Preheat your oven to 350°F (175°C). Lightly grease a 6-cup muffin tin.

In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Stir in the chopped fresh spinach, crumbled feta cheese, chopped sun-dried tomatoes, and dried oregano.

Divide the egg mixture evenly among the 6 muffin cups, filling each about two-thirds full.

Bake for 18-22 minutes, or until the egg muffins are set and lightly golden brown on top. A toothpick inserted into the center should come out clean.

Remove the muffin tin from the oven and let the egg muffins cool for a few minutes before carefully removing them from the tin.