Description
A protein-packed, flavorful breakfast made with fluffy eggs, tender spinach, and creamy feta cheese. Perfect for meal prep, brunch gatherings, or busy mornings.
Ingredients
10 large eggs
1 cup (240 ml) whole milk
1 tablespoon (15 ml) olive oil
3 cups (90 g) fresh spinach, chopped
1 cup (150 g) crumbled feta cheese
1/2 cup (75 g) red bell pepper, finely diced
1/4 cup (40 g) red onion, finely diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Instructions
Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
Heat olive oil in a skillet over medium heat. Sauté onion and red bell pepper for 3–4 minutes. Add spinach and cook until wilted. Let cool slightly.
In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
Stir in the sautéed vegetables and crumbled feta cheese.
Divide mixture evenly among muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes, until centers are set and tops are lightly golden.
Cool for 5 minutes before removing from the pan.
Notes
For best results, allow vegetables to cool slightly before mixing with eggs. Store in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in the microwave until warmed through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes