Greek Spinach and Feta Egg Muffins
Savory crustless breakfast bites packed with tender baby spinach, briny feta cheese, sweet bell peppers, and Mediterranean herbs.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 5
- Cuisine: Greek
- Difficulty: Easy
- Cost: $2.84/serving
Dietary
- Vegetarian
- Pescatarian
- Gluten-Free
- Nut-Free
- Low-Carb
- Low-Sugar
- Keto
- Low-Calorie
Tags
- bake
- healthy
- quick
- fresh
- tangy
Ingredients
- 8 eggs
- 0.33 cup whole milk
- 1 tablespoon olive oil (extra virgin)
- 3 cup baby spinach (roughly chopped)
- 1 red bell pepper (finely diced)
- 3 green onions (thinly sliced)
- 0.75 cup feta cheese (crumbled)
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (ground)
Instructions
- Preheat your oven to 375 degrees F. Grease a 10-cup standard muffin tin generously with olive oil or nonstick cooking spray.
- Heat 1 tablespoon olive oil in a skillet over medium heat for 1 minute; add the diced red bell pepper, green onions, and chopped baby spinach, sautéing for 3 minutes until spinach is wilted and liquid has evaporated.
- In a large bowl, whisk together the eggs, whole milk, dried oregano, salt, and black pepper until fully blended.
- Divide the sautéed vegetable mixture and crumbled feta cheese evenly among the 10 prepared muffin cups.
- Pour the egg mixture over the vegetables and cheese in each cup, filling each about three-quarters full.
- Bake for 14 to 15 minutes until the egg muffins are puffed, golden, and firm to the touch in the center. Let cool for 3 minutes before removing.
Notes
Makes 10 egg bites (2 per serving). Store in an airtight container in the fridge for up to 5 days; reheat in the microwave for 30 seconds.
Nutrition (per serving)
- Calories: 193
- Protein: 13.7 g
- Carbohydrates: 5.1 g
- Fat: 13.4 g
- Fiber: 1.7 g
- Sodium: 559 mg
- Saturated Fat: 4.4 g
- Sugar: 2.6 g
- Cholesterol: 283 mg