Description
Healthy egg muffins with spinach and feta, perfect for breakfast prep.
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup bell pepper, diced
- 1/4 cup onion, finely chopped
- Salt and pepper to taste
- 1 teaspoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a muffin tin with olive oil or use silicone muffin liners for easy removal.
- In a large mixing bowl, crack the eggs and whisk them until well combined. Stir in the chopped spinach, diced bell pepper, onion, garlic powder, and dried oregano. Mix until evenly distributed. Add salt and pepper to taste, then fold in the crumbled feta cheese.
- Evenly distribute the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top. Allow the muffins to cool in the tin for a few minutes before gently removing them. Serve warm or store in an airtight container in the refrigerator for up to 5 days.
Notes
- These muffins can be stored in the refrigerator for up to 5 days.
- Feel free to customize with other vegetables or cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg