eggspeppertomato
Egg Muffins
Easy grab-and-go egg muffins filled with colourful vegetables and crumbled feta.
From YouTube · 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 ingredients- 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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