Description
Quick and nourishing egg muffins packed with spinach and feta, perfect for busy mornings or brunch gatherings.
Ingredients
Scale
- 6 large Eggs
- 2 cups Fresh Spinach, chopped
- 1 cup Feta Cheese, crumbled
- 1 medium Bell Pepper, diced
- 1 small Onion, diced
- 1 tablespoon Olive Oil
- Salt and Pepper, to taste
- ½ cup Cherry Tomatoes, halved (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your veggies by heating olive oil in a skillet and cooking the onion and bell pepper for 3-4 minutes.
- Add the spinach and let it wilt for about 2 minutes.
- Whisk the eggs in a bowl until well-combined.
- Combine the cooled veggies with the egg mixture, adding feta and seasoning.
- Grease a muffin tin lightly to prevent sticking.
- Pour the egg mixture into the muffin tin, filling each cup about ¾ of the way full.
- Bake for 20-25 minutes until set and slightly golden.
- Cool for a few minutes before serving.
Notes
These muffins can be stored in the fridge for up to a week and freeze beautifully for up to 3 months. Customize with your favorite vegetables!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg
Keywords: breakfast muffins, healthy muffins, spinach recipes, feta recipes