Egg Muffins with Spinach and Feta
These delicious egg muffins are a nutritious breakfast option packed with protein and vibrant vegetables, perfect for busy mornings or meal prepping for the week ahead.
Ingredients
Main Ingredients
- 6 large large eggs
- 1 cup fresh spinach, chopped Great source of iron and vitamins
- 1/2 cup feta cheese, crumbled Adds creaminess
- 1/4 cup milk
- 1/2 cup bell peppers, diced
- 1/4 cup onions, diced
- to taste Salt
- to taste Pepper
- as needed Olive oil or cooking spray For greasing muffin tin
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your muffin tin with olive oil or cooking spray.
- In a mixing bowl, whisk the eggs and milk until they are well combined and creamy.
- Stir in the chopped spinach, crumbled feta cheese, bell peppers, onions, salt, and pepper until everything is evenly mixed.
- Pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until the muffins are set and lightly golden on top.
- Let cool for a few minutes before removing them from the tin. Serve warm or store for later.
Notes
Store in an airtight container in the fridge for up to a week. They can be reheated in the microwave for about 30 seconds. For longer storage, freeze in a freezer-safe bag for up to three months.