Egg Muffins with Spinach and Feta
If you’re searching for a quick and nutritious breakfast that bursts with flavor, look no further than these Egg Muffins with Spinach and Feta. Perfect for busy mornings or relaxed brunches with family, these muffins are loaded with protein and fresh ingredients. Easily customizable, you can swap in your favorite veggies or cheeses depending on what you have on hand. Plus, they bake up beautifully, filling your kitchen with an irresistible aroma. Get ready to enjoy a deliciously satisfying meal that’s as easy to prepare as it is to savor!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach (chopped) or ½ cup frozen spinach (thawed and drained)
- ½ cup crumbled feta cheese
- ¼ cup milk (optional)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup diced bell peppers
- ¼ cup diced cherry tomatoes
- 2 tablespoons diced onions
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- Finely chop the spinach and crumble the feta if needed.
- In a large bowl, whisk together the eggs. Add milk for fluffiness if desired, then season with salt and pepper.
- Gently fold in the spinach, feta, bell peppers, cherry tomatoes, and onions.
- Pour the mixture evenly into the muffin cups until about ¾ full.
- Bake for 20-25 minutes until set in the middle and slightly golden on top.
- Allow to cool before gently removing from the tin.
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 186mg