Description
These savory Egg Muffins with Spinach and Feta are a quick and delicious breakfast option, packed with protein and flavorful vegetables. Perfect for meal prep, these muffins are fluffy, nutritious, and customizable with your choice of veggies and meats like bacon or sausage.
Ingredients
Egg Mixture
- 6 large eggs
- ¼ cup milk (optional for fluffier muffins)
- ¼ teaspoon salt (adjust to taste)
- ⅛ teaspoon black pepper
Vegetables and Cheese
- 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
- ½ cup crumbled feta cheese
- ¼ cup diced bell peppers
- ¼ cup diced cherry tomatoes
- 2 tablespoons diced onions
Protein Addition
- ¼ cup cooked and crumbled bacon or sausage
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners for easy cleanup.
- Prep the Ingredients: Chop the spinach finely and crumble the feta cheese if it's not pre-crumbled. Dice bell peppers, tomatoes, and onions as directed.
- Mix the Eggs: In a large bowl, whisk the eggs until light and frothy. Add milk (if using), salt, and black pepper, then whisk again to combine thoroughly.
- Combine Ingredients: Stir in the chopped spinach, crumbled feta cheese, diced bell peppers, tomatoes, onions, and cooked bacon or sausage until evenly distributed.
- Fill the Muffin Cups: Pour the egg mixture evenly into the prepared muffin tin cups, filling each about ¾ full to allow room for expansion while baking.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the egg muffins are fully set and slightly golden on top.
- Cool and Enjoy: Remove the muffins from the oven and allow them to cool for a few minutes before carefully removing from the tin. Serve warm or store for later.
Notes
- Milk is optional but helps make the muffins fluffier and lighter.
- You can substitute feta cheese with other cheeses like cheddar or goat cheese for variety.
- Feel free to add other vegetables or herbs such as mushrooms, zucchini, or parsley.
- To make this recipe vegetarian, omit the bacon or sausage.
- These egg muffins store well in the refrigerator for up to 4 days and can be frozen for up to 1 month.
- Reheat in the microwave for about 30 seconds before serving.
