Easy Breakfast Egg Muffins

These 30-minute egg muffins are the ultimate weeknight savior. Packed with veggies and cheese, they are perfect for a quick breakfast or meal prep.

👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 John Miller📖 cookfastrecipes

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🥘 Ingredients

Check off ingredients as you prepare them:

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease your muffin tin well or use silicone liners for easy cleanup.

Chop the fresh spinach finely. If using frozen, ensure it is thawed and squeezed dry. Crumble the feta cheese.

Dice the bell peppers, cherry tomatoes, and onions.

diced onions2 tablespoons

In a large bowl, whisk the 6 eggs, milk (if using), salt, and pepper until combined.

large eggs6

Stir in the spinach, feta, peppers, tomatoes, and onions until evenly distributed.

diced onions2 tablespoons

Pour the mixture into the muffin cups, filling them about three-quarters full.

Bake for 20 to ⏱️ 25 minutes until the tops are set and golden.

Let cool in the tin for a few minutes before removing. Serve warm or at room temperature.

calories

120 calories

fat Content

8g fat

serving Size

1 muffin

fiber Content

1g fiber

sugar Content

1g sugar

sodium Content

280mg sodium

protein Content

9g protein

carbohydrate Content

3g carbs

saturated Fat Content

3g saturated fat

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