Hearty Spinach & Feta Egg Muffins
These hearty spinach and feta egg muffins are an easy, healthy, and delicious option for breakfast or a snack. They are packed with protein and vegetables, making them perfect for meal prepping and on-the-go enjoyment.
Equipment
- oven
- 6-cup muffin tin
- medium bowl
- whisk
Ingredients
Main Ingredients
- 6 large eggs
- 1/4 cup milk dairy or almond
- 1/2 cup fresh spinach, chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped red bell pepper optional
- Salt and black pepper to taste
For greasing
- Cooking spray or olive oil
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 6-cup muffin tin with cooking spray or olive oil.
Mixing
- In a medium bowl, whisk together the eggs and milk until light and frothy, then season with salt and pepper.
- Stir in the chopped spinach, crumbled feta cheese, and red bell pepper (if using).
Baking
- Evenly divide the egg mixture among the prepared muffin cups, filling each about two-thirds full.
- Bake for 15-20 minutes until the muffins are set, lightly golden, and cooked through.
Serving
- Allow the egg muffins to cool in the tin for a few minutes before carefully removing them.
- Serve warm immediately, or store them for later enjoyment.
Notes
These egg muffins are excellent for meal prep; make a batch and store them in an airtight container in the refrigerator for up to 3-4 days. They can be reheated quickly in the microwave or enjoyed cold. Feel free to customize with other vegetables like chopped onions, mushrooms, or different cheeses to suit your taste.