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When it comes to baking your Veggie-Packed Feta Egg Muffins, understanding the baking times and checking for doneness are crucial for achieving the perfect texture. Preheat your oven to 375°F (190°C) and prepare your muffin tin by greasing it lightly or using paper liners to ensure easy removal.

Loaded Veggie Egg Muffins with Feta

Start your day with a burst of flavor and nutrition with Veggie-Packed Feta Egg Muffins! These easy-to-make muffins combine protein-rich eggs, fresh vegetables, and tangy feta cheese, delivering a wholesome breakfast that’s perfect for busy mornings. Ideal for meal prep, they're customizable with your favorite veggies and add-ins. Enjoy them warm or at room temperature for a versatile treat that keeps you fueled through your day. Try this delicious and healthy breakfast option today!
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Ingredients
  

8 large eggs

1 cup fresh spinach, chopped

1 cup bell peppers (mixed colors), diced

1/2 cup cherry tomatoes, halved

1/2 cup red onion, finely chopped

1 cup feta cheese, crumbled

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

Optional: fresh herbs (like basil or parsley) for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and spray a muffin tin with non-stick cooking spray or grease with a little olive oil.

    Prepare the Veggies: In a large mixing bowl, combine the chopped spinach, diced bell peppers, halved cherry tomatoes, and chopped red onion. Set aside.

      Whisk Eggs: In another bowl, crack the eggs and whisk them until they are well beaten. Stir in the garlic powder, salt, and black pepper.

        Mix Everything: Pour the beaten eggs over the mixed vegetables. Add the crumbled feta cheese and gently fold everything together until just combined.

          Fill Muffin Tin: Use a ladle or a measuring cup to pour the egg mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.

            Bake: Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until the egg muffins are set and slightly golden on top. You can insert a toothpick into the center of one muffin; if it comes out clean, they are ready.

              Cool and Serve: Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. Gently run a knife around the edges to loosen them, then transfer to a wire rack to cool completely.

                Garnish (Optional): If desired, sprinkle with fresh herbs like basil or parsley for extra flavor and garnish.

                  Enjoy! Serve the loaded veggie egg muffins warm as a hearty breakfast, snack, or lunch option. They're also great for meal prep – simply store them in an airtight container in the refrigerator for up to 5 days.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 Muffins