Description
These Spinach and Feta Egg Muffins are perfect for busy mornings and a delicious way to start your day!
Ingredients
Scale
- 8 large eggs
- 1 cup fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup milk (or plant-based milk)
- 1/2 cup diced bell pepper (any color)
- 1/4 cup diced onion
- Salt and pepper to taste
- 1 teaspoon garlic powder
- Olive oil spray (for greasing muffin tins)
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a muffin tin with olive oil spray to prevent sticking.
- In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until fully combined.
- Stir in the chopped spinach, diced bell pepper, onion, and crumbled feta cheese until evenly distributed.
- Carefully pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the muffins are set and a toothpick inserted in the center comes out clean.
- Allow the egg muffins to cool in the tin for about 5 minutes before gently running a knife around the edges to loosen them. Carefully remove the muffins and transfer them to a wire rack to cool completely.
- These muffins can be served warm or at room temperature. Enjoy them alongside a fresh salad or on their own as a delicious breakfast treat!
Notes
Store any leftover egg muffins in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months; reheat in the microwave or oven. Feel free to swap out the spinach for kale or incorporate other vegetables such as mushrooms or zucchini.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 230mg