Ingredients
Scale
To make these delicious egg muffins, you’ll need:
- 8 large eggs
- 1/4 cup milk (or plant-based milk for a dairy-free option)
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup diced red bell pepper (optional)
- 1/4 cup diced onion (optional)
- 1 clove garlic, minced
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano (optional)
- Cooking spray or olive oil (for greasing the muffin tin)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or olive oil.
- Prepare the vegetables: Wash the spinach thoroughly, pat it dry, and chop it finely. Dice the red bell pepper and onion if using, and mince the garlic.
- Whisk the eggs: In a large mixing bowl, crack the eggs and whisk them until smooth. Add the milk, salt, black pepper, and oregano (if using), and whisk again to combine.
- Add the fillings: Stir in the chopped spinach, crumbled feta cheese, garlic, and any optional vegetables like bell peppers and onions. Mix gently to distribute the ingredients evenly.
- Fill the muffin tin: Pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full. Be careful not to overfill, as the muffins will puff up as they bake.
- Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the egg muffins are set and slightly golden on top. To check doneness, insert a toothpick into the center of a muffin—it should come out clean.
- Cool and serve: Allow the muffins to cool in the tin for 5 minutes before using a butter knife or spoon to gently loosen and remove them. Serve warm, or let them cool completely for storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 2 muffins
- Calories: 120
- Sugar: 1g
- Fat: 8g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 10g