Description
These nutritious egg muffins are packed with spinach and feta, making them a perfect choice for breakfast, snacks, or light lunches.
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup milk (or any plant-based milk)
- 1/4 cup red bell pepper, diced (optional)
- 1/4 cup onion, finely chopped
- Salt and pepper to taste
- Olive oil or cooking spray for greasing the muffin tin
Instructions
- Preheat your oven to 350°F (175°C) and grease the muffin tin.
- Crack the eggs into a large mixing bowl and whisk until uniform.
- Pour in the milk gradually while whisking for fluffiness; season with salt and pepper.
- Fold in the chopped spinach, diced bell pepper, onion, and crumbled feta.
- Pour the mixture into the muffin cups, filling them about 3/4 full.
- Bake in the preheated oven for about 20 minutes or until golden.
- Allow the muffins to cool for a few minutes before removing from the tin.
Notes
For a dairy-free option, use plant-based milk and omit the cheese or opt for vegan cheese. These muffins can be stored in the refrigerator for up to a week or in the freezer for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 180mg