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Spinach and feta egg muffins on a wooden board

Spinach and Feta Egg Muffins (Meal-Prep Breakfast)

Fluffy baked egg muffins loaded with spinach, peppers and feta. Make a batch on Sunday and grab two each morning.
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Prep Time 15 minutes
Cook Time 22 minutes
Cool 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 10 large eggs
  • 1/4 cup milk
  • 2 cups baby spinach chopped
  • 1 red bell pepper finely diced
  • 1/4 cup red onion finely diced
  • 1/2 cup crumbled feta cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt and black pepper to taste
  • Olive oil spray

Method
 

  1. Heat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or use silicone liners.
  2. Divide the spinach, bell pepper, onion and feta evenly among the cups.
  3. In a large bowl or jug, whisk the eggs, milk, garlic powder, salt and pepper.
  4. Pour the egg mixture over the vegetables, filling each cup about three-quarters full.
  5. Bake 20 to 25 minutes, until puffed and set in the center.
  6. Cool for 5 minutes, then run a knife around the edges to release.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 2 months. Reheat from frozen in the microwave for 60 to 90 seconds.
Make It Your Own: Swap feta for cheddar or goat cheese. Add chopped mushrooms, sun-dried tomatoes, or leftover roasted vegetables. For extra fiber, serve with a slice of whole-grain toast and avocado.