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Spinach and Feta Egg Muffins

These Spinach and Feta Egg Muffins are a bright and healthy brunch option that is low in carbs and high in protein, making them perfect for Mother's Day or any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: Gluten-Free, Healthy
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 large large eggs
  • 1/3 cup milk or unsweetened dairy-free milk
  • 1 cup fresh spinach, chopped (or 3/4 cup frozen, thawed and drained)
  • 3/4 cup crumbled feta cheese
  • 1/2 cup diced bell pepper (any color)
  • 1/4 cup chopped green onion or chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano or basil
  • 1 tablespoon olive oil or light cooking spray (if using pan)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly spray the muffin tin with non-stick spray or line with liners.
  2. If using fresh spinach, heat a small pan over medium heat with 1 teaspoon olive oil. Add spinach and cook 1–2 minutes until wilted. Remove and let cool. If using frozen spinach, squeeze out excess water.
  3. In a large bowl, whisk the eggs and milk until smooth. Add salt, pepper, and dried oregano.
Mixing
  1. Stir in the wilted spinach, diced bell pepper, green onion, and crumbled feta. Mix well so cheese and vegetables spread evenly.
  2. Pour the egg mixture evenly into the prepared muffin tin cups, filling each about 3/4 full.
Baking
  1. Bake in the preheated oven for 18–22 minutes, or until the muffins are set and lightly golden on top. A toothpick in the center should come out clean.
  2. Let the muffins cool in the pan for 5 minutes, then move to a cooling rack. Serve warm or at room temperature.

Notes

Store cooled muffins in an airtight container for up to 4 days. They can be frozen for up to 3 months and reheated for later use.