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In recent years, the demand for healthy breakfast options has surged as more individuals prioritize nutritious eating habits to fuel their busy lifestyles. As people search for quick yet wholesome meals, one recipe stands out for its ease and health benefits: Spinach Feta Egg Muffin Cups. These delightful cups are not only simple to prepare but also packed with essential nutrients, making them an ideal choice for anyone looking to kickstart their day on a healthy note.

Spinach Feta Egg Muffin Cups

Start your day right with Spinach Feta Egg Muffin Cups! These easy-to-make breakfast delights combine protein-packed eggs and nutritious veggies like spinach and cherry tomatoes, making them a healthy, flavorful option for busy mornings. Perfect for meal prep, these versatile muffin cups can be customized to suit your taste. Enjoy them warm or at room temperature for a delicious start to your day, and savor the benefits of wholesome ingredients!
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Ingredients
  

6 large eggs

1 cup fresh spinach, chopped

1/2 cup feta cheese, crumbled

1/2 cup cherry tomatoes, diced

1/4 cup red onion, finely chopped

1/4 cup bell pepper, finely diced (any color)

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

Olive oil spray or muffin liners (for greasing)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). If you’re using muffin liners, line a 12-cup muffin tin with them. If not, lightly grease the muffin tin with olive oil spray.

    Prepare the Veggies: In a mixing bowl, combine the chopped spinach, diced cherry tomatoes, red onion, and bell pepper. Toss them gently to mix.

      Whisk the Eggs: In a separate large bowl, crack the eggs and whisk them until evenly mixed. Add the salt, black pepper, and garlic powder, and whisk until combined.

        Combine Ingredients: Add the vegetable mixture and crumbled feta cheese into the bowl with the whisked eggs. Stir gently to ensure that all the ingredients are evenly coated with the egg mixture.

          Fill the Muffin Tin: Carefully pour the egg mixture into each muffin cup, filling them about 3/4 of the way full to allow for rising.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the egg muffins are puffed and golden around the edges and a toothpick inserted in the center comes out clean.

              Cool & Serve: Once baked, remove the muffin tin from the oven and let it sit for 5 minutes. Use a knife to gently loosen the edges, if necessary, then transfer the muffin cups to a wire rack to cool slightly before serving.

                Enjoy: These Spinach Feta Egg Muffin Cups can be enjoyed warm or at room temperature. They can also be stored in the fridge for up to 3 days and reheated in the microwave.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 12 muffin cups