# Spinach & Feta Egg Muffins

> Grab-and-go baked egg cups with spinach, red pepper and feta.

Serves 4. Prep 15 min, cook 22 min. breakfast; vegetarian, gluten-free, high-protein. Contains: egg, dairy.

Nutrition per serving (USDA FoodData Central): 270 calories, 21 g protein, 5 g carbs, 18 g fat, 1 g fiber, 630 mg sodium.

## 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.

recipe_id: `spinach-feta-egg-muffins` (use with the Mise MCP tools build_shopping_list and log_calories)