American 22 min

Spinach and Feta Egg Muffins

Name: Spinach and Feta Egg Muffins
Total time: 22 min
Yield: 2 servings
Cuisine: American
Ingredients: 12 large eggs; 2 cups fresh baby spinach, roughly chopped; ½ cup crumbled feta cheese; ½ cup diced red bell pepper; ¼ cup diced red onion; 2 cloves garlic, minced; ½ teaspoon dried oregano; Salt and black pepper to taste; Cooking spray or olive oil for greasing

high-proteinmeal-prepbreakfastgluten-free

Ingredientsfor 2

190

Cal

16g

Protein

Carbs

13g

Fat

112 large eggs
22 cups fresh baby spinach, roughly chopped
3½ cup crumbled feta cheese
4½ cup diced red bell pepper
5¼ cup diced red onion
62 cloves garlic, minced
7½ teaspoon dried oregano
8Salt and black pepper to taste
9Cooking spray or olive oil for greasing

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Instructions

1
Preheat oven to 375°F. Spray a 12-cup muffin tin generously with cooking spray, making sure to coat the sides well to prevent sticking.
2
Whisk eggs in a large bowl with oregano, salt, and pepper until fully combined and slightly frothy. Stir in chopped spinach, feta, red bell pepper, onion, and garlic.
3
Pour the egg mixture evenly into the 12 muffin cups, filling each about ¾ full. The mixture will puff slightly as it bakes.
4
Bake at 375°F for 18–22 minutes until the centers are set (a toothpick inserted in the center comes out clean) and the tops are lightly golden. Let cool in the tin for 5 minutes before running a knife around the edges and popping them out. Store refrigerated up to 5 days or freeze up to 3 months.