Vegetable and Feta Egg Muffin Cups

• 12 large eggs
• 1/2 cup milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 cup chopped spinach
• 1/2 cup diced tomatoes
• 1/4 cup diced red bell pepper
• 1/4 cup diced onion
• 1/2 cup crumbled feta cheese
• 1 tablespoon olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Whisk together eggs, milk, pepper, and salt in a bowl.
3. 3 Heat olive oil in a skillet over medium heat. Sauté spinach, tomatoes, red bell pepper, and onion until softened.
4. 4 Distribute the sautéed veggies evenly into a greased 12-cup muffin tin.
5. 5 Pour the egg mixture over the vegetables, filling each cup almost to the top.
6. 6 Sprinkle feta cheese over the top of each egg cup.
7. 7 Bake for 20 minutes or until eggs are fully set.
8. 8 Let cool for 5 minutes before removing from the muffin tin with a butter knife.

Equipment

• Muffin tin
• Mixing bowl
• Whisk
• Skillet

Variations

• Add cooked diced ham for a ham, egg, and cheese version.
• Swap feta for cheddar cheese for a different flavor profile.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute crumbled goat cheese for feta if preferred.

Pairings

• Fresh fruit salad
• Bacon
• Coffee or tea

Nutrition

Tips

• Customize with your favorite veggies!
• These can be made ahead and reheated for a quick breakfast during the week.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30 seconds.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave.

Serving Suggestions

• Pair with fresh fruit salad.
• Serve alongside crispy bacon for a heartier meal.

FAQ