Description
These Baked Egg Muffins with Feta and Tomatoes are a delightful and versatile dish perfect for any meal. Packed with protein and flavor, they are easy to make and can be enjoyed fresh or frozen for later.
Ingredients
Scale
- 8 large eggs
- 1/2 cup milk (whole or low-fat)
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup red bell pepper, finely diced (optional)
- 1/4 cup green onions, finely sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano (or fresh, if available)
- Cooking spray or olive oil for greasing the muffin tin
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil. You want to ensure that the muffins don’t stick, so be generous in greasing the cups.
- In a large mixing bowl, whisk together the 8 eggs and 1/2 cup of milk until fully combined and slightly frothy. This should take about 1-2 minutes. The mixture should be uniform in color, indicating that the eggs are well-blended.
- Add in the chopped spinach, halved cherry tomatoes, crumbled feta cheese, optional red bell pepper, and sliced green onions. Sprinkle in the 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of dried oregano. Stir everything together until evenly mixed, ensuring that each ingredient is distributed throughout the egg mixture.
- Using a ladle or measuring cup, pour the egg mixture evenly into the greased muffin tin, filling each cup about 3/4 full. This will prevent overflow while baking. You should see the vibrant colors of the veggies peeking through the egg base.
- Bake in the preheated oven for 18-20 minutes. You’ll know they’re done when the muffins have puffed up and the tops are golden brown. A toothpick inserted in the center should come out clean, without any wet batter.
- Once baked, remove the muffin tin from the oven and let it cool for about 5 minutes. This allows the muffins to set and makes them easier to remove. Use a silicone spatula to gently lift them out of the tin.
- Serve warm or at room temperature, and enjoy your delicious baked egg muffins! You can also store them for later, which I’ll cover in the next section.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 150 mg
Keywords: Don’t overmix the egg mixture; just stir until combined. Using a silicone muffin tin can make it easier to remove the muffins without them sticking. Consider adjusting the ingredient ratios; if you prefer a cheesier muffin, increase the feta to 3/4 cup. A common mistake is not letting the muffins cool in the pan for a few minutes, which can cause them to break apart when removing them. Experiment with herbs; adding fresh basil or dill can elevate the flavor profile.