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Veggie Egg Muffins

Name: Veggie Egg Muffins
Prep time: 15 min
Cook time: 20 min
Yield: 6 servings
Ingredients: 8 Large eggs; 2 cups Baby spinach, chopped; 1 Bell pepper, diced; ½ Red onion, diced; ½ cup Feta cheese, crumbled; 1 teaspoon Olive oil; ½ teaspoon Kosher salt; ¼ teaspoon Ground black pepper

Grab-and-go eggs with spinach, peppers, and feta.

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Prep15 min

Bake20 min

Serves6

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A dozen eggs baked in a muffin tin with whatever vegetables are around. High in protein, easy to reheat, and they make weekday mornings almost civilized. Bake a batch Sunday and breakfast is handled.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

6 servings or type

8 Large eggs

2 cups Baby spinach, chopped

1 Bell pepper, diced

½ Red onion, diced

½ cup Feta cheese, crumbled

1 teaspoon Olive oil

½ teaspoon Kosher salt

¼ teaspoon Ground black pepper

Steps

Heat the oven to 350°F and grease a 12-cup muffin tin well. Whisk the eggs with the salt and pepper.
Divide the spinach, bell pepper, onion, and feta among the cups. Pour the egg over, filling each about three-quarters full.
Bake 18 to 20 minutes, until puffed and set in the center. Cool 5 minutes, then run a knife around each and lift out. Makes 12 muffins.

Tip: Grease the tin well, even a nonstick one. Baked egg finds every ungreased spot and holds on.

Veggie Egg Muffins

Ingredients

Steps

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