Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Egg Muffins with Spinach

Egg Muffins with Spinach: 6 Fluffy Breakfast Delights

  • Author: Jannet Lisa
  • Total Time: 45 minutes
  • Yield: 6 muffins 1x
  • Diet: Vegetarian

Description

Delicious, nutritious, and incredibly convenient breakfast or snack option. Imagine a warm, fluffy bite packed with vibrant greens and the delightful tang of feta cheese, all encased in a perfectly baked egg.

Ingredients

Scale
  • 6 large eggs
  • 1 cup fresh spinach, chopped
  • ½ cup crumbled feta cheese
  • ¼ cup milk
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ¼ cup diced bell peppers
  • ¼ cup diced cherry tomatoes
  • 2 tablespoons diced onions
  • ¼ cup cooked and crumbled beef

Instructions

  1. Preheat oven to 350°F (175°C). Line 6 muffin cups with liners or spray generously with non-stick spray.
  2. Sauté 1 cup fresh spinach in a skillet over medium heat for 2-3 minutes until wilted. Cool, squeeze out all excess liquid, and roughly chop.
  3. In the same skillet, sauté 2 tablespoons diced onions for 3-5 minutes until softened. Add ¼ cup diced bell peppers and ¼ cup diced cherry tomatoes and sauté briefly, about 1-2 minutes.
  4. In a large mixing bowl, whisk 6 large eggs, ¼ cup milk, ¼ teaspoon salt, and ⅛ teaspoon black pepper vigorously until light yellow and slightly frothy.
  5. Add the chopped spinach, ½ cup crumbled feta cheese, sautéed onions, bell peppers, cherry tomatoes, and ¼ cup cooked crumbled beef to the whisked egg mixture. Gently fold to ensure all ingredients are evenly distributed.
  6. Spoon the egg mixture into the prepared 6 muffin cups, filling each approximately three-quarters full to prevent overflowing.
  7. Carefully transfer the muffin tin to the preheated oven. Bake for 20-25 minutes, or until the tops are set, lightly golden brown, and feel firm to the touch.
  8. Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then, gently transfer the Egg Muffins with Spinach & Feta to a wire rack to cool completely. Serve warm, at room temperature, or store for later.

Notes

    • Prep Time: 15 minutes
    • Cook Time: 25 minutes
    • Category: Breakfast
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1 muffin
    • Calories: 150
    • Sugar: 1g
    • Sodium: 250mg
    • Fat: 10g
    • Saturated Fat: 3g
    • Unsaturated Fat: 7g
    • Trans Fat: 0g
    • Carbohydrates: 5g
    • Fiber: 1g
    • Protein: 10g
    • Cholesterol: 150mg

    Keywords: Egg Muffins, Spinach, Feta, Breakfast Recipe

    Find it online: https://recipesoptimal.com/egg-muffins-with-spinach/