Spinach & Feta Egg Muffins

Ingredients

• 1 tsp olive oil, for the pan
• 12 large egg
• 1/4 cup 2% milk
• 2 cup spinach, chopped
• 1/2 red bell pepper, finely diced
• 1/4 cup yellow onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Heat the oven to 350°F and lightly oil a 12-cup muffin tin.
2. Whisk the eggs, milk, salt and pepper in a large bowl.
3. Divide the spinach, pepper, onion and feta among the muffin cups.
4. Pour the egg mixture over the vegetables, filling each cup about 3/4 full.
5. Bake 20 to 22 minutes until set and lightly golden. Cool 5 minutes before removing; 3 muffins per serving.

Nutrition facts (per serving)

USDA FoodData Central (Foundation Foods 2026-04 and SR Legacy 2018-04): ingredient grams from FDC foodPortions, energy = protein/fat/carbohydrate × the food's specific Atwater factors (general 4/9/4 when FDC lists none), rounded per FDA 21 CFR 101.9(c).