Egg Muffins with Spinach and Feta
These healthy and delicious egg muffins combine spinach, feta, and bell peppers for a nutritious breakfast that can be prepared ahead of time.
Ingredients
Main Ingredients
- 6 large large eggs
- 1 cup fresh spinach, chopped Chop finely for even distribution.
- 1/2 cup feta cheese, crumbled You can substitute with other cheeses like cheddar.
- 1/4 cup milk
- 1/2 cup bell peppers, diced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk the eggs and milk together.
- Stir in the chopped spinach, crumbled feta, diced bell peppers, salt, and black pepper.
- Grease a muffin tin or line with muffin liners.
- Pour the egg mixture evenly into the muffin cups, filling them about 2/3 full.
Cooking
- Bake for 20-25 minutes, or until the muffins are set and slightly golden on top.
- Let them cool for a few minutes before removing from the pan.
Notes
These muffins can be stored in the refrigerator for up to 5 days. For longer storage, freeze them in an airtight container or zip-top freezer bag. Thaw in the fridge overnight and reheat in the microwave.