Meal Prep Egg Muffins with Spinach and Feta
These Meal Prep Egg Muffins with Spinach and Feta are nutritious, easy to make, and perfect for a busy week. Packed with protein and flavor, they can be made in batches and stored in the fridge for quick breakfasts or snacks throughout the week.
Cuisine: American
Cooking time: 30 minutes
Serves: 12
Ingredients
- 8 large eggs
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1 cup bell pepper, diced
- 1 small onion, diced
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- 1. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil.
- 2. In a large skillet, heat olive oil over medium heat. Add diced onion and bell pepper, cooking until softened, about 3-4 minutes.
- 3. Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- 4. In a large bowl, whisk together the eggs, salt, black pepper, and garlic powder. Stir in the cooked vegetables and crumbled feta cheese.
- 5. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full. Bake for 18-20 minutes, or until the muffins are set and lightly golden.
Browse more: Vegetarian · Meal Prep · High Protein
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