Egg Muffins with Spinach and Feta
Nutritious and versatile egg muffins filled with spinach, feta, and vegetables, perfect for breakfast, lunch, or dinner.
Ingredients
Main Ingredients
- 6 large eggs Fresh large eggs
- 1 cup fresh spinach, chopped Can be substituted with other greens
- 1/2 cup feta cheese, crumbled Can be swapped for goat cheese or cheddar
- 1/2 cup bell pepper, diced Any color bell pepper works
- 1/2 cup onion, diced Optional for flavor enhancement
- Salt and pepper to taste For seasoning
- Olive oil or cooking spray for greasing To prevent sticking
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk the eggs until smooth. Season with salt and pepper.
- Stir in the chopped spinach, feta cheese, diced bell pepper, and diced onion until thoroughly mixed.
- Grease a muffin tin with olive oil or cooking spray for easy removal of the muffins.
- Carefully pour the egg mixture into each muffin cup, filling them about 3/4 full.
- Bake for 18-20 minutes or until the muffins are set and golden brown on top.
- Let them cool slightly before removing them from the tin.
- Serve warm or refrigerate leftovers for meal prep throughout the week.
Notes
For variations, consider adding cherry tomatoes, sun-dried tomatoes, herbs like dill or parsley. Store in an airtight container in the refrigerator for up to five days, or freeze for longer storage.