Description
Start your day with these delicious quick healthy egg muffins filled with vibrant spinach and tangy feta. Perfect for busy mornings or leisurely brunches, each muffin is a nutritious powerhouse packed with flavor. Whip them up in just 30 minutes, and enjoy a delightful breakfast experience that keeps you energized throughout the day.
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/2 red bell pepper, finely chopped
- 1/4 onion, finely chopped
- 2 tsp olive oil
- Salt and pepper to taste
- 1 tsp dried oregano or thyme (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
- In a skillet over medium heat, warm the olive oil. Add the onion and red bell pepper; sauté until softened (about 5 minutes).
- Stir in the spinach and cook until wilted (1-2 minutes).
- In a large bowl, whisk the eggs until well combined. Gently fold in the sautéed vegetables and crumbled feta.
- Pour the mixture into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes or until golden brown and puffed up. A toothpick inserted should come out clean.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: <1g
- Protein: 8g
- Cholesterol: 210mg
Keywords: Feel free to swap feta for cheddar cheese or add cooked bacon for extra flavor. Store leftovers in an airtight container in the fridge for up to five days; reheat in the microwave for about 30 seconds. For meal prep, these muffins can be frozen for up to three months.