Name: Savory Egg Muffins with Veggies and Feta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 8 large eggs; ⅓ cup whole milk or half-and-half (or nondairy milk), 80 ml; ¼ tsp salt; ¼ tsp freshly ground black pepper; ¼ tsp onion powder; ¼ tsp garlic powder; ¾ cup finely chopped bell pepper (any color), 120 g; ½ cup finely chopped tomatoes, 75 g; ½ cup finely chopped fresh spinach (or kale), 15 g; ¾ cup crumbled feta cheese, 100 g; chopped parsley or chives, grated parmesan cheese, or red pepper flakes

Savory Egg Muffins with Veggies and Feta

These easy egg muffins are packed with bell peppers, tomatoes, spinach, and feta cheese for a healthy, protein-rich breakfast you can grab and go.

Prep15 min

Cook20 min

Total35 min

DifficultyEasy

Servings12

Looking for a quick and nutritious breakfast that you can prepare ahead? These savory egg muffins are the perfect solution. They are light, fluffy, and full of colorful vegetables and tangy feta cheese.

You can customize them with your favorite add-ins, like different cheeses or herbs. They store well in the fridge or freezer, making them ideal for busy mornings. Just reheat and enjoy!

Method

Preheat the oven to 375°F. Spray a 12-cup muffin pan generously with nonstick spray. If you prefer to use paper liners, spray them well too.
In a medium bowl (preferably one with a pouring spout), whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder until just combined. Do not overmix, as too much air will make the muffins puff unevenly. You should have about 2 cups of mixture.
Spoon about 2 tablespoons of chopped bell pepper, spinach, and/or other add-ins into each greased muffin cup. Then add 1 tablespoon of crumbled feta on top of the vegetables.
Pour the egg mixture into each cup, filling them about 3/4 full (just enough to cover the vegetables and cheese).
Bake for 18–20 minutes, until the muffins are puffy and golden brown around the edges. They will rise high while baking, and may rise unevenly—that's normal.
Remove from the oven and let them cool in the pan for 5 minutes. The muffins will deflate slightly as they cool.
Carefully remove the egg muffins from the pan. Serve immediately, or let them cool completely and store in the refrigerator or freezer. Add any optional garnishes just before serving.

💡 Tips

For best results, use a standard 12-cup muffin pan and spray it generously.
You can substitute the vegetables with any of your favorites, like mushrooms or zucchini.
These muffins freeze well for up to 3 months; thaw overnight in the fridge and reheat in the microwave or oven.

Savory Egg Muffins with Veggies and Feta

Ingredients

optional for garnish

Method

💡 Tips

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