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In the realm of nutritious and flavorful breakfast options, Savory Spinach and Feta Veggie Egg Muffins stand out as a perfect choice for those seeking a healthy and convenient meal. These delightful muffins are not just an ordinary breakfast item; they are a powerhouse of vitamins, minerals, and protein, making them an ideal start to your day or a quick snack any time you need a boost. With their vibrant colors and rich flavors, they cater to a variety of dietary preferences, including vegetarian and gluten-free diets, ensuring that everyone can enjoy them.

Veggie Egg Muffins

Start your mornings right with Savory Spinach and Feta Veggie Egg Muffins! Packed with protein, vitamins, and minerals, these delicious muffins are perfect for breakfast or a quick snack. Their vibrant ingredients, including fresh spinach, tangy feta, and colorful bell peppers, not only provide rich flavors but also ensure a nutritious start to your day. Ideal for meal prep, these versatile muffins can be enjoyed hot or cold, accommodating various dietary needs with ease.
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Ingredients
  

6 large eggs

1 cup fresh spinach, chopped

½ cup feta cheese, crumbled

¼ cup cherry tomatoes, diced

¼ cup bell pepper (any color), diced

¼ cup onion, finely chopped

2 tablespoons milk (optional for creaminess)

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

Cooking spray or oil for greasing muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Muffin Tin: Spray a muffin tin with cooking spray or lightly coat it with oil to prevent sticking. You can also use silicone muffin cups for easy removal.

      Mix the Eggs: In a large mixing bowl, crack the eggs and whisk them until well combined. If you want a fluffier texture, add the milk and mix.

        Add Flavors: Stir in garlic powder, salt, and black pepper into the whisked eggs. Mix well to ensure the seasonings are evenly distributed.

          Incorporate Veggies and Cheese: Gently fold in the chopped spinach, crumbled feta cheese, diced cherry tomatoes, diced bell pepper, and onion. Make sure all the ingredients are well combined so every muffin has a bit of everything.

            Fill the Muffin Cups: Pour the egg and veggie mixture into the prepared muffin tin, filling each cup about ¾ full to allow for rising.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are puffed and lightly golden on top. A toothpick inserted in the center should come out clean.

                Cool and Serve: Remove the muffin tin from the oven and let the muffins cool for a few minutes. Carefully run a knife around the edges and remove them from the tin. Serve warm, or store in an airtight container in the fridge for up to a week.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | 12 muffins