Egg Muffins with Spinach and Feta
Nutritious and versatile egg muffins made with fresh spinach and creamy feta, perfect for meal prep or a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup diced bell peppers (optional)
- 1/4 cup chopped onions (optional)
- Salt and pepper to taste
- Olive oil spray
Instructions
- Preheat your oven to 350°F (175°C) and lightly coat a muffin tin with olive oil spray.
- In a mixing bowl, whisk together the eggs, adding salt and pepper to taste until well combined.
- Fold in the chopped spinach, crumbled feta, and any optional ingredients like diced bell peppers or onions.
- Carefully pour the egg mixture into the muffin tin, filling each cup about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are set and golden on top.
- Allow the muffins to cool for a few minutes before gently removing them from the tin.
Notes
Store leftovers in an airtight container in the refrigerator for about 4-5 days. They can also be frozen for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 300mg
Find it online: https://www.topchoicerecipes.com/egg-muffins-spinach-feta-2/