Egg Muffins with Spinach and Feta
These Egg Muffins with Spinach and Feta are a quick, healthy breakfast or snack option, perfect for meal prep and easy to reheat.
Ingredients
Main Ingredients
- 6 large large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled Use full-fat for more flavor.
- 1/2 cup bell peppers, diced Chop small for even cooking.
- 1/4 cup onion, diced Chop small for even cooking.
- Salt and pepper to taste
- Cooking spray or oil for greasing Spray tin well to make removal easy.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray or oil.
- In a bowl, whisk the eggs together and season with salt and pepper.
- Add the chopped spinach, feta cheese, diced bell peppers, and onion to the egg mixture and stir to combine.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 20-25 minutes or until the muffins are set and lightly golden on top.
- Allow to cool slightly before removing from the tin.
Notes
Serve warm with a side salad or toast. They can be eaten cold or reheated in the microwave for 20-30 seconds. For storage, let muffins cool fully and store in an airtight container in the fridge for up to 4 days. For longer storage, freeze on a tray, then move to a freezer bag for up to 2 months. Reheat from frozen in the microwave for 60-90 seconds.