Egg Muffins Spinach Feta: 12 Savory Bites for Breakfast
A delightful breakfast muffin packed with spinach and feta, perfect for busy mornings or brunch gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup bell pepper, diced
- 1/4 cup onion, diced
- Salt and pepper, to taste
- Olive oil or cooking spray (for greasing muffin tin)
- Optional: Tomatoes, diced
- Optional: Mushrooms, sautéed
- Optional: Herbs like oregano or dill
- Optional: Chili flakes
Instructions
- Preheat your oven to 350°F (175°C) and grease your muffin tin lightly with olive oil or cooking spray.
- In a large mixing bowl, whisk together the eggs until frothy and vibrant. Add salt and pepper to taste.
- Gently fold in the chopped spinach, crumbled feta, diced bell pepper, and onion.
- Pour the egg mixture evenly into your muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until set and lightly golden.
- Allow muffins to cool for a few minutes before removing from the tin and serving warm.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the microwave for a quick breakfast.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 220mg
Find it online: https://bakerslider.com/egg-muffins-spinach-feta/