Protein-packed baked egg muffins with spinach, feta, and herbs that store well and reheat quickly for an easy grab-and-go bite.
By james
Servings
12
10 piece Large eggs
3 cup Fresh baby spinach
150 g Feta cheese
0.5 piece Red onion
1 piece Red bell pepper
2 clove Garlic cloves
3 tbsp Fresh dill
1 tsp Dried oregano
1 tbsp Extra virgin olive oil
0.25 cup Whole milk
0.5 tsp Salt
0.25 tsp Black pepper
0.5 piece Lemon
Olive oil cooking spray
Calories
151 kcal
Protein
8g
Carbs
7g
Fat
10g
Sugar
1g
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Sarah M. · Melbourne, AU
Prep
1. Preheat your oven to 180°C (350°F). Spray a standard 12-cup muffin tin generously with olive oil cooking spray, making sure to coat the sides well.
Olive oil cooking spray
2. Finely dice the red onion and red bell pepper. Mince the garlic cloves. Roughly chop the baby spinach.
3. Heat the olive oil in a skillet over medium heat. Sauté the red onion and red bell pepper for 3–4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Add the chopped spinach and stir until wilted, about 1–2 minutes. Remove from heat and let cool for 5 minutes, then press any excess moisture out of the spinach mixture using a paper towel.
3 cup Fresh baby spinach,
0.5 piece Red onion,
1 piece Red bell pepper,
2 clove Garlic cloves,
1 tbsp Extra virgin olive oil
Egg Mixture
4. In a large bowl, whisk together the eggs and whole milk until smooth and well combined. Add the dried oregano, salt, black pepper, and a squeeze of lemon juice. Stir in the cooked vegetable mixture, two-thirds of the crumbled feta, and the fresh dill. Mix to combine.
10 piece Large eggs,
100.0 g Feta cheese,
3 tbsp Fresh dill,
1 tsp Dried oregano,
0.2 cup Whole milk,
0.5 tsp Salt,
0.2 tsp Black pepper,
0.5 piece Lemon
Baking
5. Ladle the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full. Crumble the remaining feta over the tops of each muffin.
50.0 g Feta cheese
6. Bake at 180°C (350°F) for 18–22 minutes, until the muffins are puffed, set in the center, and lightly golden on top. A toothpick inserted into the center should come out clean. Allow to cool in the tin for 5 minutes before running a knife around the edges and removing. Serve warm or allow to cool completely before storing in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 30–45 seconds.
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By james
