Quick Egg Muffins with Spinach and Feta for Breakfast
Fluffy, protein-packed egg muffins filled with fresh spinach and tangy feta cheese, perfect for a quick breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 minutes 1x
Ingredients
Scale
8 large eggs
1/4 cup milk
1 cup fresh spinach, chopped
1/2 cup crumbled feta cheese
1/4 cup red bell pepper, finely diced
1/4 cup onion, finely diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1 tablespoon olive oil or cooking spray
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Whisk eggs and milk in a large bowl. Season with salt, black pepper, garlic powder, and oregano.
- Chop vegetables and distribute evenly in muffin cups.
- Sprinkle feta cheese over the vegetables.
- Pour egg mixture over vegetables and cheese.
- Bake for 18–22 minutes until set and lightly golden.
- Cool for a few minutes before removing from the tin.
Notes
Can be made ahead and stored in the refrigerator for up to five days or frozen for up to two months. Substitute vegetables or cheese to suit dietary needs.