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Spinach & Feta Egg Muffins
These high-protein egg muffins are loaded with spinach, feta cheese, and colorful vegetables, making them a quick and nutritious breakfast or snack. Perfect for meal prep, they stay fresh in the fridge and are easy to grab on busy mornings.
290kcal 31g protein 30min
Ingredients
- 2 whole eggs
- 100 g egg whites
- 30 g fresh spinach, chopped
- 20 g low-fat feta cheese, crumbled
- 20 g red bell pepper, diced
- 15 g onion, finely chopped
- ½ tsp garlic powder
- Salt and black pepper, to taste
- Non-stick cooking spray
Preparation
- 1Preheat the oven to 180°C (350°F) and lightly grease a muffin tray with non-stick cooking spray.
- 2In a mixing bowl, whisk together the whole eggs and egg whites until well combined.
- 3Add the chopped spinach, crumbled feta cheese, diced red bell pepper, onion, garlic powder, salt, and black pepper. Stir until evenly mixed.
- 4Divide the mixture evenly into 3 muffin cups, filling each about three-quarters full.
- 5Bake for 18–20 minutes, or until the muffins are set and lightly golden on top.
- 6Allow the muffins to cool for 2–3 minutes before carefully removing them from the tray.
- 7Serve warm or let them cool completely before storing in an airtight container in the refrigerator for up to 4 days.