Description
These egg muffins are a delicious and nutritious breakfast option packed with protein and veggies. Perfect for busy mornings, they are easy to make and customizable to your taste.
Ingredients
Scale
- 8 large eggs
- 1 cup fresh spinach, chopped
- 1 cup bell peppers (red, yellow, or green), diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk (whole, almond, or any preferred type)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- Cooking spray or olive oil for greasing the muffin tin
Instructions
- Preheat your oven to 350°F (175°C) and grease a standard muffin tin with cooking spray or olive oil to prevent sticking. This ensures that your muffins pop out easily after baking.
- In a large mixing bowl, crack the 8 large eggs and whisk them thoroughly until the yolks and whites are fully combined. You should see a uniform, slightly frothy mixture.
- Add the 1/4 cup of milk to the egg mixture along with the garlic powder, onion powder, black pepper, and salt. Whisk again until the ingredients are well blended; this will make your muffins fluffy.
- Gently fold in the chopped spinach, diced bell peppers, and crumbled feta cheese. Make sure everything is evenly distributed, but be careful not to over-mix, as this can make the muffins dense.
- Using a ladle or measuring cup, evenly distribute the egg mixture into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise without spilling over.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes. You’ll know they’re done when the tops are golden and a toothpick inserted in the center comes out clean.
- Once done, remove the muffin tin from the oven and allow it to cool for 5 minutes. Then, gently run a knife around the edges to loosen the muffins before transferring them to a wire rack to cool completely.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 150 mg
Keywords: Be cautious not to overbake your muffins; they should be set but still slightly soft in the center. For better results, consider using a silicone muffin pan.