Description
These Spinach Feta Egg Muffins are a nutritious and delicious breakfast option, perfect for meal prep or on-the-go mornings. Packed with fresh spinach, tangy feta cheese, and colorful bell peppers, these muffins are easy to make and bake to fluffy perfection. They provide a balanced combination of protein and veggies, making them a wholesome start to your day.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Vegetables & Cheese
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup bell pepper, diced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the egg muffins.
- Whisk Eggs and Milk: In a mixing bowl, whisk together the 6 large eggs and 1/4 cup milk until fully combined and slightly frothy.
- Add Vegetables and Seasoning: Stir in the chopped spinach, crumbled feta cheese, diced bell pepper, salt, and pepper into the egg mixture making sure everything is evenly distributed.
- Prepare Muffin Tin: Grease a muffin tin with cooking spray or a small amount of oil to prevent sticking.
- Fill Muffin Cups: Pour the egg mixture evenly into each muffin cup, filling them almost to the top.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the egg muffins are set and slightly golden on top.
- Cool and Serve: Allow the muffins to cool slightly before carefully removing them from the tin to serve or store.
Notes
- For a dairy-free version, substitute feta cheese with a plant-based cheese or omit it entirely.
- Feel free to add other vegetables like mushrooms or onions for added flavor.
- These muffins can be stored in the refrigerator for up to 4 days and reheated in the microwave.
- Use silicone muffin tins for easier removal and less greasing required.
- Adjust seasoning to taste, or add herbs like dill or parsley for extra freshness.
