Spinach, Feta & Pepper Egg Muffins

Name: Spinach, Feta & Pepper Egg Muffins
Total time: 30 min
Yield: 6 servings
Cuisine: American comfort
Ingredients: 12 eggs; ¼ cup milk; 2 big handfuls baby spinach, chopped; 1 red bell pepper, finely diced; 4 green onions, sliced; ½ cup feta crumbles; Cooking spray; salt; pepper

BreakfastAmerican comfort30 minServes 6205 kcal16 g protein

Photo: fir0002 · GFDL 1.2 · source

Twelve fluffy, veggie-packed egg bites that reheat in 30 seconds. Bake once on Sunday and breakfast is handled until Friday.

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Ingredients

12 eggs
¼ cup milk
2 big handfuls baby spinach, chopped
1 red bell pepper, finely diced
4 green onions, sliced
½ cup feta crumbles

From your pantry: Cooking spray, salt, pepper.

Instructions

Heat the oven to 350°F and spray a 12-cup muffin tin well.
Whisk the eggs, milk, ½ tsp salt and plenty of pepper.
Divide the spinach, pepper, green onions and feta among the cups.
Pour the eggs over the vegetables, filling each cup about ¾ full.
Bake 20 to 22 minutes, until puffed and just set in the center. Cool 5 minutes before lifting out.

Tip: Keep them in the fridge for 5 days, or freeze and microwave from frozen for 60 seconds.