Description
These Spinach & Feta Egg Muffins are a delicious and easy-to-make breakfast option that’s perfect for meal prep. Packed with spinach, feta cheese, and veggies, these baked egg cups are flavorful and nutritious.
Ingredients
Scale
Egg Muffins:
- 8 large eggs
- 1/4 cup milk
- 1 cup fresh spinach (chopped)
- 1/2 cup crumbled feta cheese
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- olive oil or cooking spray (for greasing)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil or cooking spray.
- Prepare the egg mixture: In a large bowl, whisk together the eggs and milk. Stir in the spinach, feta cheese, red bell pepper, green onions, salt, and black pepper.
- Fill the muffin cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake: Bake for 18 to 22 minutes until the egg muffins are puffed and set in the center.
- Cool and serve: Remove from the oven, let cool for 5 minutes, then serve warm or store in the fridge.
Notes
- These muffins can be stored in the refrigerator for up to 4 days or frozen for up to 1 month.
- Reheat in the microwave for a quick breakfast.
- Variations: Add chopped cooked bacon or sun-dried tomatoes for flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg muffin
- Calories: 80
- Sugar: 1g
- Sodium: 170mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
