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Egg Muffins with Spinach and Feta

These egg muffins with spinach and feta are a delicious and nutritious option for breakfast or a snack, perfect for meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 1 cup fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup milk
  • 1/4 cup bell pepper, diced
  • to taste Salt and pepper
  • as needed Cooking spray or olive oil for greasing muffin tin

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray or olive oil.
  2. In a large bowl, whisk together the eggs and milk.
  3. Stir in the chopped spinach, feta cheese, diced bell pepper, salt, and pepper until well combined.
  4. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
Cooking
  1. Bake for 18-20 minutes, or until the egg muffins are set and lightly golden.
  2. Allow to cool for a few minutes before removing from the muffin tin. Serve warm or store in the refrigerator for meal prep.

Notes

These muffins can be served warm or cold and are great on their own, or with a side of fruit or a small salad. They can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for about 2-3 months. Consider adding other vegetables like tomatoes or mushrooms, or different herbs for extra flavor.