Description
A wholesome, protein-rich breakfast designed for easy grab-and-go mornings, featuring tender spinach, tangy feta, and fluffy baked eggs.
Ingredients
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8 large eggs
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1 cup fresh spinach, chopped
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1/2 cup crumbled feta cheese
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1/4 cup diced red bell pepper
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1/4 cup diced onion
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1/4 teaspoon salt
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1/quarter teaspoon black pepper
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1/4 teaspoon garlic powder
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1 tablespoon olive oil
Instructions
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Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
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Sauté onion and bell pepper in olive oil for 3–4 minutes.
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Add spinach and cook until wilted.
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Whisk eggs with salt, pepper, and garlic powder.
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Fold in vegetables and feta.
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Pour into muffin cups, filling each 3/4 full.
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Bake 18–22 minutes until set.
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Cool before serving or storing.
Notes
Store in the fridge for 4 days or freeze for up to 2 months. Reheat in the microwave for 20–30 seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes