Description
Spinach & Feta Egg Muffins are a healthy, protein-packed breakfast option that combines fresh spinach and tangy feta cheese in a convenient muffin form.
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk
- 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
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with olive oil spray.
- In a large mixing bowl, whisk together the eggs and milk until well combined.
- Stir in the chopped spinach, crumbled feta cheese, diced red bell pepper, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are evenly distributed.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the muffins are set and lightly golden on top.
- Remove from the oven and let cool for a few minutes before gently running a knife around the edges to release the muffins from the tin.
- Serve warm or allow to cool completely before storing in an airtight container in the refrigerator.
Notes
- These muffins can be stored in the refrigerator for up to a week.
- They can also be frozen for longer storage; simply thaw and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 200mg