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Egg Muffins with Spinach and Feta

Egg muffins with spinach and feta are a soft, nutritious, and easy breakfast option that you can customize to fit your taste preferences.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs Fresh large eggs.
  • 1 cup fresh spinach, chopped Provides vibrant color and nutrients.
  • 1/2 cup feta cheese, crumbled Adds richness and a salty kick.
  • 1/2 cup bell pepper, diced You can use other vegetables if preferred.
  • 1/4 cup onion, diced Adds sweetness and depth.
  • Salt and pepper to taste For seasoning.
  • Olive oil or cooking spray For greasing the muffin tin.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil or cooking spray.
  2. In a large mixing bowl, whisk together the eggs until fully combined.
  3. Add the chopped spinach, crumbled feta cheese, diced bell pepper, and onion. Season with salt and pepper to taste.
  4. Carefully pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
Baking
  1. Bake in the preheated oven for 20-25 minutes until set in the center and lightly browned on top.
  2. Allow the muffins to cool slightly in the tin before gently removing them to a cooling rack.
Serving
  1. Serve warm or let them cool completely before storing in the refrigerator for meal prep.

Notes

Ensure the eggs are well-whisked for a lighter texture in the muffins. Use fresh spinach for best results. Store in an airtight container in the fridge up to 5 days or freeze individually for up to 2 months.