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High-Protein Spinach And Feta Egg Muffins

High-Protein Spinach and Feta Egg Muffins

A quick and easy high-protein breakfast or snack made with eggs, spinach, feta cheese, and optional vegetables, baked into portable muffin cups.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 300 g fresh spinach leaves
  • 100 g crumbled feta cheese
  • 6 large eggs
  • 1/2 cup milk
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup diced bell peppers optional
  • 1/4 cup diced onions optional
  • 1/4 cup grated cheddar cheese optional

Method
 

  1. Mix the eggs, milk, salt, and pepper in a large bowl until well combined. Add the crumbled feta cheese and chopped spinach leaves, stirring until the spinach is wilted.
  2. Add the diced bell peppers, onions, and grated cheddar cheese (if using) to the egg mixture and stir until well combined.
  3. Grease a 12-cup muffin tin with olive oil or cooking spray. Divide the egg mixture evenly among the muffin cups.
  4. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the egg muffins are set and a toothpick inserted into the centre comes out clean.
  5. Remove the egg muffins from the oven and let them cool for a few minutes on a wire cooling rack.
  6. Transfer the egg muffins to an airtight container and refrigerate for up to 3 days or freeze for up to 2 months. Reheat as needed.
  7. For an extra crispy top, broil the egg muffins for an additional 1-2 minutes after baking. Keep an eye on them to avoid burning.
  8. Enjoy your high-protein spinach and feta egg muffins as a quick breakfast or snack!

Notes

For an extra crispy top, broil the egg muffins for 1-2 minutes after baking. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.