Egg Muffins with Spinach and Feta
These delightful egg muffins with spinach and feta are a quick, nutritious, and customizable solution for busy mornings or a celebratory brunch.
Ingredients
Main Ingredients
- 6 large large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup diced bell pepper
- 1/4 cup diced onion
- to taste Salt and pepper
- Olive oil spray or muffin liners for easy removal
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, salt, and pepper.
- Add the spinach, feta, bell pepper, and onion to the egg mixture and combine well.
- Spray a muffin tin with olive oil or line with muffin liners.
- Pour the egg mixture evenly into each muffin cup, filling them about three-quarters full.
- Bake for 18-20 minutes, or until the muffins are set and lightly golden on top.
- Allow to cool slightly before removing from the tin. Enjoy!
Notes
Leftover egg muffins store beautifully in an airtight container in the fridge for up to four days. They can be frozen; just wrap tightly and store in a freezer-safe bag.