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Before we dive into the step-by-step recipe guide, it’s essential to understand the key ingredients that make these Spinach Feta Egg Muffins not only delicious but also packed with nutrition.

Spinach Feta Egg Muffins

Looking for a nutritious and easy breakfast idea? Try Spinach Feta Egg Muffins! Packed with protein from eggs, and loaded with vitamins and minerals from spinach and feta, these muffins are not only delicious but also versatile. Perfect for meal prep or a quick snack on busy mornings, you can customize them with your favorite ingredients. Enjoy them fresh or store for later. Elevate your breakfast routine with these healthy muffins that satisfy and nourish!
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Ingredients
  

6 large eggs

1 cup fresh spinach, chopped

1/2 cup feta cheese, crumbled

1/4 cup diced bell pepper (red or green)

1/4 cup diced onion

1/4 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Optional: 1/4 cup cherry tomatoes, halved

Olive oil or cooking spray for greasing the muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil or cooking spray to prevent sticking.

    Sauté Vegetables: In a skillet over medium heat, sauté the diced onion and bell pepper until they become translucent, about 3-4 minutes. Add the chopped spinach and cook for another 1-2 minutes until wilted. Remove from heat and allow to cool slightly.

      Whisk Eggs: In a large mixing bowl, crack the eggs and whisk them together with the milk, garlic powder, onion powder, salt, and pepper until well combined.

        Combine Ingredients: Stir in the sautéed vegetables and crumbled feta cheese (and cherry tomatoes if using) into the egg mixture until evenly distributed.

          Fill Muffin Tin: Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full to allow for rising.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set in the middle and slightly golden on top.

              Cool & Serve: Allow the muffins to cool in the tin for about 5 minutes. Gently run a knife around the edges to loosen them, then transfer to a wire rack to cool completely. Serve warm or store in an airtight container in the refrigerator for up to 5 days.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Makes 12 muffins