Spinach and Feta Egg Muffins
10min
20min
1
444
Chef's Note
These egg muffins can be made ahead and refrigerated for up to 3 days. For a time-saving tip, prepare a larger batch on Sunday and simply reheat in the microwave for 30 seconds for a quick protein-packed breakfast throughout the week. The combination of spinach and feta provides a Mediterranean flavor profile while keeping the dish high in protein.
Tags
Ingredients
3 large eggs
1 cup fresh spinach
1/4 cup feta cheese
1/4 cup red bell pepper
1 whole whole wheat English muffin
2 tablespoons milk
1 teaspoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
- 1
Preheat oven to 375°F (190°C) and lightly grease a 6-cup muffin tin with cooking spray.
- 2
Heat 1 teaspoon of olive oil in a small skillet over medium heat. Add 1 cup of fresh spinach and cook until wilted, about 2 minutes. Set aside to cool.
- 3
Dice 1/4 cup of red bell pepper into small pieces.
- 4
In a medium bowl, whisk 3 large eggs with 2 tablespoons of milk until well combined.
- 5
Add 1/4 teaspoon garlic powder, 1/4 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the egg mixture and whisk again.
- 6
Squeeze excess moisture from the cooled spinach and roughly chop it.
- 7
Fold the spinach, 1/4 cup diced red bell pepper, and 1/4 cup crumbled feta cheese into the egg mixture.
- 8
Divide the mixture evenly among 3 cups of the prepared muffin tin.
- 9
Bake for 18-20 minutes, until the egg muffins are set and slightly golden on top.
- 10
While the egg muffins are baking, toast 1 whole wheat English muffin until golden brown.
- 11
Serve the 3 egg muffins with the toasted English muffin for a complete breakfast.
Nutrition Information (per serving)
444
28g
50g
15g
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