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–+ servings
Bertha Jones

Egg Muffins with Spinach and Feta

These delightful egg muffins are easy to make and packed with flavor, perfect for breakfast, lunch, or a healthy snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 muffins
Course: Breakfast, Snack
Cuisine: Healthy, Mediterranean
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 6 large eggs 6 large eggs
  • 1 cup 1 cup fresh spinach, chopped Use fresh spinach for best flavor
  • 1/2 cup 1/2 cup feta cheese, crumbled Can substitute with other cheeses
  • 1/2 cup 1/2 cup bell pepper, diced Feel free to substitute with other vegetables
  • 1/2 cup 1/2 cup onion, diced Onion adds flavor and texture
  • Salt and pepper to taste
  • Olive oil or cooking spray for greasing Use for easy muffin removal

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk the eggs together until smooth and season with salt and pepper.
  3. Stir in the chopped spinach, feta cheese, diced bell pepper, and diced onion until well combined.
  4. Grease a muffin tin with olive oil or cooking spray to ensure easy removal.
  5. Carefully pour the egg mixture into each muffin cup, filling them about 3/4 full.
  6. Bake for 18-20 minutes or until the muffins appear set and golden on top.
  7. Let them cool slightly before removing from the tin.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 3gProtein: 8gFat: 9gSaturated Fat: 3gSodium: 180mgFiber: 1gSugar: 1g

Notes

These muffins keep well in the fridge for about 4-5 days, and they can be frozen for up to 3 months. Reheat in the microwave for about 30 seconds.

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