Description
These spinach and feta egg muffins are a delicious, protein-packed breakfast or snack option. Packed with fresh spinach, tangy feta cheese, cherry tomatoes, and colorful bell peppers, these muffins are savory, nutritious, and easy to prepare. Baked to golden perfection, they make a convenient grab-and-go meal for busy mornings.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup cherry tomatoes, halved
- 1/2 cup bell peppers, diced (any color)
- 1/4 cup onion, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Greasing
- Olive oil or cooking spray (for greasing the muffin tin)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking your egg muffins evenly.
- Grease the muffin tin: Lightly grease the muffin tin with olive oil or cooking spray to prevent the muffins from sticking.
- Whisk the eggs: In a large mixing bowl, whisk the 6 large eggs until they are well combined and slightly frothy, which helps add lightness to the muffins.
- Add vegetables and cheese: Stir in the chopped spinach, crumbled feta cheese, halved cherry tomatoes, diced bell peppers, and finely chopped onion. Season the mixture with salt and black pepper, then mix thoroughly to combine all ingredients evenly.
- Fill the muffin cups: Pour the egg and vegetable mixture into the prepared muffin cups, filling each about three-quarters full to allow room for the muffins to rise as they bake.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins have puffed up and are golden brown on top.
- Cool and serve: Let the muffins cool for a few minutes before removing them from the tin. Serve them warm for the best flavor and texture.
Notes
- You can substitute the feta cheese with goat cheese or ricotta for a different flavor.
- Add herbs like dill or basil to enhance the freshness of the muffins.
- These muffins can be stored in the refrigerator for up to 3 days and reheated in the microwave.
- Use silicone muffin cups to avoid greasing and make removal easier.
- If you prefer a dairy-free version, omit the feta cheese or use a plant-based alternative.
