Description
A warm bite of sunshine, these egg muffins combine creamy eggs, tangy feta, and fresh spinach for a nutritious breakfast or snack.
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped (packed)
- 1/2 cup feta cheese, crumbled (about 75 g)
- 1/4 cup diced bell pepper (any color)
- 1/4 cup diced onion
- Salt and pepper to taste
- Olive oil spray or cooking oil (for greasing the muffin tin)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk the eggs until blended; season with salt and pepper.
- Stir in the chopped spinach, crumbled feta, diced bell pepper, and diced onion until evenly combined.
- Spray a muffin tin with olive oil or lightly grease each cup.
- Pour the egg mixture into the muffin tin, filling each cup about 2/3 full.
- Bake for 18–20 minutes, or until the egg muffins are set and lightly golden at the edges.
- Let them cool for 3–5 minutes before removing from the tin. Enjoy warm or let cool completely and refrigerate.
Notes
For a lighter version, use 8 egg whites + 2 whole eggs. If you’re watching sodium, choose reduced-sodium feta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 1.5g
- Sodium: 210mg
- Fat: 7.5g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.4g
- Protein: 8g
- Cholesterol: 186mg