Description
A scrumptious and convenient solution to your morning chaos.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk or dairy-free alternative
- 1/2 cup cherry tomatoes, halved
- 1/2 cup baby spinach, chopped
- 1/4 cup red bell pepper, finely diced
- 1/4 cup crumbled feta cheese
- 2 tablespoons Kalamata olives, chopped
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Nonstick spray or olive oil for greasing
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, crack the eggs and add the milk, salt, and pepper. Whisk together until fully combined.
- Evenly distribute the halved cherry tomatoes, chopped spinach, diced red bell pepper, crumbled feta cheese, chopped olives, and parsley among the muffin cups.
- Pour the egg mixture over the vegetables in each muffin cup, filling them about three-quarters full. Bake for 18–20 minutes.
- Once baked, let the muffins cool in the pan for about 5 minutes, then serve warm or store in the fridge.
Notes
For a dairy-free version, use almond or coconut milk and exclude the feta cheese. Leftover muffins can be frozen; thaw overnight in the fridge and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Nutrition
- Calories: Approximate per serving based on ingredients used.
- Sodium: Moderately low; adjust feta and olives for lower sodium options.
- Protein: Rich in protein from eggs and feta cheese.