Ingredients
Scale
- 10 large eggs
- 1/2 cup milk (dairy or almond)
- 1 cup chopped fresh spinach
- 1/2 cup crumbled feta cheese
- 1/4 cup grated parmesan cheese
- 1/2 cup diced red bell pepper
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Sauté onion, garlic, and bell pepper for 3–4 minutes. Add spinach and cook until wilted.
- In a bowl, whisk eggs and milk. Add salt, pepper, and paprika.
- Stir in the sautéed vegetables, feta, and parmesan.
- Pour into muffin tin cups, filling each 3/4 full.
- Bake for 18–22 minutes or until set and golden.
- Cool slightly, remove from tin, and serve warm.
Notes
- These muffins store well for 4 days in the fridge or up to 2 months in the freezer.
- Reheat in microwave for 30–40 seconds.
- Customize with your favorite veggies or protein add-ins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 8 g
- Cholesterol: 160 mg