Veggie Egg Muffins with Spinach and Bell Peppers
15min
25min
4
245
Free account. Otto builds a week around this recipe, with the shopping list done.
Chef's Note
These egg muffins can be made ahead and stored in the refrigerator for up to 4 days. Simply reheat in the microwave for 30 seconds when ready to eat. For variety, try swapping the feta for cheddar or goat cheese, or add fresh herbs like chives or parsley.
Tags
Ingredients
8 large eggs
1/4 cup milk
1 medium red bell pepper
1/2 medium yellow onion
2 cups fresh spinach
1/3 cup feta cheese
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 350°F (175°C) and spray a 12-cup muffin tin with cooking spray or line with silicone liners.
- 2
Dice 1 medium red bell pepper into small pieces (about 1/4 inch).
- 3
Finely dice 1/2 medium yellow onion.
- 4
Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and sauté for 3 minutes until softened.
- 5
Add diced bell pepper to the skillet and cook for another 2 minutes.
- 6
Add 2 cups fresh spinach and cook until wilted, about 1-2 minutes. Remove from heat and let cool slightly.
- 7
In a large bowl, whisk together 8 large eggs, 1/4 cup milk, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- 8
Stir the cooled vegetable mixture into the egg mixture.
- 9
Crumble 1/3 cup feta cheese and gently fold into the egg mixture.
- 10
Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
- 11
Bake for 18-20 minutes, until the egg muffins are set and slightly puffed up.
- 12
Let cool in the muffin tin for 5 minutes before removing. Serve warm or at room temperature.
Nutrition Information (per serving)
245
18g
5g
17g
Reviews (0)
No reviews yet
Be the first to review this recipe!