Description
Spinach and feta egg muffins are delightful, bite-sized treats that combine the goodness of eggs with fresh vegetables and creamy feta cheese. Perfect for breakfast or a healthy snack.
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup cherry tomatoes, halved
- 1/2 cup bell peppers, diced (any color)
- 1/4 cup onion, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil or cooking spray (for greasing the muffin tin)
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease the muffin tin with olive oil or cooking spray.
- In a large mixing bowl, whisk the 6 large eggs until well combined and slightly frothy.
- Add the chopped spinach, crumbled feta cheese, halved cherry tomatoes, diced bell peppers, and finely chopped onion to the eggs. Season with salt and black pepper, then mix well.
- Pour the egg mixture into the prepared muffin cups, filling each about 3/4 full.
- Bake the muffins in the preheated oven for 18-20 minutes, or until puffed up and golden brown on top.
- Let the muffins cool for a few minutes before removing them from the tin. Serve warm.
Notes
- Use fresh ingredients for the best flavor and nutrition.
- Customize the muffins with your favorite vegetables or spices.
- Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg
Keywords: spinach, feta, egg muffins, healthy breakfast, meal prep