Egg Muffins with Spinach and Feta
Irresistible and versatile egg muffins packed with spinach and feta, perfect for a quick and nutritious breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup bell peppers, diced
- 1/4 cup onion, diced
- Salt and pepper to taste
- Olive oil or non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil or non-stick cooking spray.
- In a mixing bowl, whisk together the eggs, adding a generous pinch of salt and pepper.
- Stir in the chopped spinach, crumbled feta, diced bell peppers, and diced onions.
- Divide the egg mixture evenly into the muffin tin cups, filling each cup about halfway.
- Bake for about 15-20 minutes until set and lightly golden. A toothpick should come out clean.
- Allow the muffins to cool slightly before carefully removing them from the tin.
Notes
Eggs should be at room temperature for best results. Allow muffins to cool completely before storing in an airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
Find it online: https://us.recipesfood.org/egg-muffins-spinach-feta/
