Hello World KitchenBeta
Simple, make-ahead breakfast egg muffins packed with protein, fresh spinach, sweet bell peppers, and tangy feta cheese. These are perfect for batch-baking, freezing, and grabbing on busy mornings.
Ingredients
Main
- 10 whole Large eggs — room temperature preferred
- 0.25 cups Milk — any kind (whole, 2%, or unsweetened almond milk)
- 1.5 cups Fresh baby spinach — finely chopped
- 0.5 cups Red bell pepper — finely diced
- 0.5 cups Feta cheese — crumbled
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Salt — feta is salty, so keep added salt minimal
- 0.25 teaspoons Black pepper — freshly ground
- 1 tablespoon Non-stick cooking spray — for heavily greasing the muffin tin
Instructions
-
Preheat your oven to 350°F (175°C). Generously coat a 12-cup muffin tin with non-stick cooking spray or line with silicone baking cups.
~5 minSilicone muffin liners work best to prevent sticking entirely. -
In a large mixing bowl, vigorously whisk together the eggs, milk, garlic powder, salt, and black pepper until completely smooth and slightly frothy.
~3 minWhisking well incorporates air, making the muffins fluffier. -
Fold the chopped spinach, diced red bell pepper, and crumbled feta cheese into the egg mixture until evenly distributed.
~2 minChop the spinach and peppers finely so they distribute evenly in every bite. -
Pour or ladle the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 of the way full.
~2 minA 1/4 cup measuring scoop works perfectly for portioning the batter. -
Bake in the preheated oven for 18-20 minutes, or until the eggs are completely set in the center and slightly puffed.
~20 minThey will puff up significantly in the oven but will sink slightly as they cool. -
Remove from the oven and let the muffins cool in the tin for 5 minutes. Carefully run a butter knife around the edges of each muffin to release them.
~5 min
Nutrition
Equipment
- 12-cup muffin tin
- Large mixing bowl
- Whisk
- Measuring cups and spoons
Tips & Storage
- To prevent watery egg muffins, make sure your spinach and bell peppers are as dry as possible before adding them to the batter.
- Customize these with whatever leftover veggies or meats you have in the fridge (like cooked bacon, diced ham, or mushrooms).
- Using silicone muffin liners is highly recommended for egg muffins, as eggs tend to stubbornly stick to metal pans, even when well-greased.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. To freeze, let the muffins cool completely, wrap individually in plastic wrap, and store in a freezer-safe zip-top bag for up to 2 months. Reheat in the microwave: 30 seconds from the fridge, or 60-90 seconds directly from the freezer.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
