Spinach Feta Egg Muffins

In recent years, the demand for healthy breakfast options has surged, with more individuals seeking nutritious ways to kick-start their day. Busy lifestyles often make it challenging to prepare balanced meals each morning, leading many to explore convenient recipes that can be made ahead of time. Enter Spinach Feta Egg Muffins—a delightful fusion of fresh vegetables and protein that serves as the perfect solution for those hectic mornings or meal-prep enthusiasts. These muffins not only deliver a satisfying taste but also pack a nutritional punch, making them an ideal choice for anyone looking to enhance their breakfast game.

Start your day with a nutritious and delicious breakfast! Spinach Feta Egg Muffins are the perfect solution for busy mornings, offering a balanced combination of protein, veggies, and a burst of flavor. Easy to prepare, these muffins are filled with wholesome ingredients like eggs, spinach, and feta cheese, making them a great option for meal prep or a quick snack. Enjoy them warm out of the oven or stored for later, and customize with your favorite veggies for endless variations!

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Ingredients

6 large eggs

1 cup fresh spinach, chopped

1/2 cup feta cheese, crumbled

1/4 cup milk (dairy or non-dairy)

1/2 cup cherry tomatoes, halved

1/4 cup red bell pepper, diced

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

Olive oil spray (for greasing)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C).

Prepare Muffin Tin: Lightly grease a 12-cup muffin tin with olive oil spray to prevent sticking.

Whisk Eggs: In a large mixing bowl, crack the eggs and whisk them until well combined.

Add Milk: Pour in the milk and give it another good whisk to incorporate.

Mix in Veggies and Feta: Add the chopped spinach, cherry tomatoes, red bell pepper, crumbled feta cheese, garlic powder, onion powder, salt, and pepper to the egg mixture. Stir to combine all ingredients evenly.

Fill Muffin Tin: Carefully pour the egg mixture into each muffin cup, filling them about 3/4 full, as they will puff up during baking.

Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the egg muffins are set and lightly golden on top.

Cool and Serve: Once baked, remove from the oven and let them cool in the tin for about 5 minutes. Then, gently run a knife around the edges and pop them out. Serve warm or allow to cool completely before storing in an airtight container.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 12 muffins