Inspired by videobreakfastamerican
Egg Muffins
Easy grab-and-go egg muffins filled with colourful vegetables and crumbled feta.
Oct 17, 2023
Easy grab-and-go egg muffins filled with colourful vegetables and crumbled feta.
10 min
Prep time
20 min
Cook time
30 min
Total time
12 egg muffins
Yield
Ingredients
11 ingredientsAdjust servings
Ingredients update with servings
- 8 large eggs
- 1/3 cup (80ml) whole milk or half-and-half (or nondairy milk)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 3/4 cup (120g) finely chopped bell pepper (any color)
- 1/2 cup (75g) finely chopped tomatoes
- 1/2 cup (15g) finely chopped fresh spinach (or kale)
- 3/4 cup (100g) crumbled feta cheese
- optional for garnish: chopped parsley or chives, grated parmesan cheese, or red pepper flakes
Method
6 steps- Beat the eggs in a bowl.
- Add the milk, salt, black pepper, onion powder, and garlic powder; mix well.
- Stir in the chopped bell pepper, tomatoes, spinach, and feta cheese.
- Pour the mixture into a greased muffin tin.
- Bake at 350°F (175°C) for about 20-25 minutes or until set and lightly golden.
- Garnish with optional toppings if desired.
Recipe notes
Helpful tips
- Grease the muffin tin thoroughly to prevent sticking.
- Chop the vegetables finely so they cook evenly inside the muffins.
- Do not overbake; remove the muffins once the centres are set.
- Allow them to cool briefly before lifting them from the tin.
Equipment
- 12-hole muffin tin
- Large mixing bowl
- Whisk
- Measuring jug
- Kitchen knife
- Chopping board
Storage
Cool completely and refrigerate in an airtight container for up to 4 days. Reheat until piping hot before serving.
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