American · breakfast

Spinach and Feta Egg Muffins

Name: Spinach and Feta Egg Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Cuisine: American
Ingredients: Large eggs, 7 eggs; Whole milk, 1/4 cup; Baby spinach, chopped, 2 cups; Feta, crumbled, 1/3 cup; Red bell pepper, diced, 1/2 pepper; Scallions, sliced, 2; Olive oil, for the pan, 1 tsp; Black pepper, 1/4 tsp

Baked egg cups with spinach, red pepper and feta. They keep well all week.

35 min3 servings

25919g5g18g

Makes 12 muffins, four per serving. Reheat in the microwave for 30 seconds.

Ingredients

Large eggs7 eggs
Whole milk1/4 cup
Baby spinach, chopped2 cups
Feta, crumbled1/3 cup
Red bell pepper, diced1/2 pepper
Scallions, sliced2
Olive oil, for the pan1 tsp
Black pepper1/4 tsp

Steps

Heat the oven to 350 F and oil a 12-cup muffin tin.
Whisk the eggs, milk and pepper until smooth.
Divide the spinach, pepper, scallions and feta among the cups.
Pour the egg mixture over the top, filling each cup about three quarters full.
Bake 22 to 25 minutes until puffed and set in the center.
Cool a few minutes, then loosen with a knife and remove.

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Adapted from Kale Junkie