Spinach Feta Egg Muffins
15min
25min
4
500
Chef's Note
These egg muffins are perfect for meal prep! Make a batch on Sunday and store in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat them in a toaster oven rather than a microwave. You can also customize the vegetables based on what's in season or what you have on hand.
Tags
Ingredients
12 large eggs
3 cups fresh spinach
1 cup feta cheese
1 medium red bell pepper
1/2 medium onion
2 cloves garlic
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1 cup cherry tomatoes
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray.
- 2
Dice 1/2 medium onion and 1 medium red bell pepper. Mince 2 cloves of garlic.
- 3
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook for 3 minutes until softened.
- 4
Add the minced garlic and diced red bell pepper to the skillet and cook for another 2 minutes.
- 5
Add 3 cups of fresh spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- 6
In a large bowl, whisk 12 large eggs until well beaten.
- 7
Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon dried oregano, and 1/2 teaspoon dried basil to the eggs and mix well.
- 8
Stir in 1/2 cup whole wheat flour and 1/2 teaspoon baking powder until just combined.
- 9
Fold in the cooled vegetable mixture, 1 cup crumbled feta cheese, and 1 cup halved cherry tomatoes.
- 10
Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.
- 11
Bake for 20-22 minutes, or until the egg muffins are set and slightly golden on top.
- 12
Let the muffins cool in the tin for 5 minutes before removing. Serve warm or at room temperature.
Nutrition Information (per serving)
500
31g
56g
17g
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