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Breakfast Egg Muffins

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Start your day off right with these delicious Breakfast Egg Muffins, bursting with flavors from fresh vegetables and creamy feta cheese.

Ingredients

Scale
  • 8 large eggs
  • 1/3 cup whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3/4 cup bell pepper, chopped
  • 1/2 cup tomatoes, chopped
  • 1/2 cup spinach or kale, chopped
  • 3/4 cup feta cheese, crumbled
  • Optional: Chopped parsley or chives, freshly grated parmesan cheese, red pepper flakes

Instructions

  1. Preheat your oven to 375°F (190°C) and prepare a muffin pan by spraying it with nonstick spray.
  2. Whisk together the eggs, whole milk, salt, black pepper, onion powder, and garlic powder until well combined.
  3. Divide the chopped bell pepper, tomatoes, and spinach or kale evenly among each muffin cup.
  4. Pour the egg mixture into each muffin cup, filling them about three-quarters full.
  5. Sprinkle the crumbled feta cheese evenly over the top of each filled muffin cup.
  6. Bake in the preheated oven for 18 to 20 minutes, or until the muffins are puffed up and golden brown.
  7. Remove from the oven and let them cool for about 5 minutes before gently removing them from the muffin pan.
  8. Serve immediately, or store in an airtight container in the refrigerator.

Notes

For extra flavor, consider adding chopped herbs like parsley or chives. Store leftovers in the fridge for up to 5 days. These muffins freeze beautifully.

Nutrition

Keywords: breakfast, muffins, egg muffins, meal prep, gluten-free

Find it online: https://swifttasty.com/breakfast-egg-muffins/