Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup diced bell peppers
- Salt and pepper to taste
Nutritional Information (per serving, 2 muffins)
- Calories: 200 kcal
- Protein: 14g
- Fat: 14g
- Carbohydrates: 3g
- Fiber: 1g
- Micronutrients: Vitamin A, Vitamin C, Calcium, Iron
Preparation
- Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray.
- In a mixing bowl, whisk together the eggs until well beaten. Season with salt and pepper.
- Stir in the chopped spinach, crumbled feta cheese, and diced bell peppers until evenly combined.
- Pour the egg mixture into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
- Allow the muffins to cool slightly before removing them from the tin. Serve warm or store in an airtight container in the refrigerator for up to 3 days. These egg muffins are perfect for a quick and protein-rich breakfast on-the-go.
