Spinach Feta Egg Muffins
These spinach feta egg muffins are an easy, healthy recipe to make for a large group or to meal prep for a week's worth of breakfasts. With fresh spinach, green bell pepper, and feta cheese, these egg muffins are a savory treat!
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Ingredients
- 12 large eggs
- 1/4 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 green bell pepper - diced
- 1 cup spinach leaves - roughly chopped
- 4 oz feta cheese
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Instructions
- Preheat the oven to 350F, and liberally grease a regular sized muffin tin using cooking spray or cooking oil. In a medium sized bowl, add the eggs, milk, garlic powder, salt and pepper.
- Whisk the above ingredients until all yolks are broken and ingredients are just incorporated. Do not overmix as this will add air pockets to your mini frittatas.
- In your prepared muffin tin, add an equal portion of the chopped bell pepper to each muffin well.
- Equally distribute the fresh spinach leaves into the muffin cups over the green bell pepper.
- Top each muffin cup with feta cheese.
- Disperse egg mixture evenly to the muffin cups.
- Bake at 350F for 25 minutes or until the eggs are set and are starting to lightly brown. The egg muffins will deflate after being removed from the oven.
- Let cool for a few minutes before removing the egg muffins from the muffin pan. Enjoy!
Notes
- Make Ahead: Store in the refrigerator for up to 3-4 days or flash freeze and keep in the freezer until ready to eat. Microwave for 30-45 seconds for refrigerated egg muffins or 1-2 minutes for frozen eggs muffins.
- To make this recipe dairy-free, use a dairy-free milk alternative. Make sure you use unsweetened and unflavored non-dairy milk as you don’t want any added flavorings or sugar in this recipe. Omit the feta cheese for dairy-free or use a dairy-free shredded cheese alternative instead.
- When you’re whisking together the eggs and milk, be careful not to overmix as this will incorporate a lot of air into your mini frittatas which will make them grow a lot in the oven. This won’t change the taste much, but the frittatas will fall once the oven is open and they don’t look the prettiest this way.
- I used large eggs in this recipe. If you use jumbo sized eggs, use 10 eggs.
Nutrition
Calories: 94kcal | Carbohydrates: 2g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 269mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 557IU | Vitamin C: 9mg | Calcium: 81mg | Iron: 1mg
