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In today’s fast-paced world, the demand for healthy, meal-prep-friendly breakfast options continues to rise. With more people prioritizing their health and well-being, finding quick yet nutritious meals has become essential. Enter the Colorful Veggie & Feta Egg Muffins – a delightful and versatile breakfast solution that caters to a variety of dietary preferences and lifestyles. Whether you’re a busy professional, a parent rushing out the door, or someone who simply wants to enjoy a healthy start to the day, these egg muffins offer a convenient and delicious way to fuel your morning.

Veggie & Feta Egg Muffins

Start your day with a burst of flavor and nutrition with Colorful Veggie & Feta Egg Muffins! Perfect for busy mornings, these easy-to-make muffins are customizable to fit any dietary preference. Packed with protein-rich eggs, fresh veggies, and creamy feta, they provide essential nutrients to fuel your day. Meal prep them for a quick grab-and-go breakfast or snack. Explore endless variations and enjoy a deliciously healthy start every morning!
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Ingredients
  

6 large eggs

1 cup fresh spinach, chopped

1/2 cup cherry tomatoes, halved

1/2 small red onion, finely diced

1/2 cup bell pepper (any color), diced

1/2 cup feta cheese, crumbled

1/4 cup milk (dairy or non-dairy)

1 tsp garlic powder

1/2 tsp black pepper

1 tsp dried oregano

1/2 tsp salt (or to taste)

Cooking spray or olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This step is crucial for ensuring that your muffins rise perfectly and develop a lovely texture.

    Prepare the Muffin Tin: Take a standard 12-cup muffin tin and grease it thoroughly with cooking spray or a light coating of olive oil. This will help prevent your muffins from sticking and make for easier removal once baked.

      Whisk the Egg Mixture: In a large mixing bowl, crack all 6 eggs and pour in the 1/4 cup of milk. Using a whisk, combine the egg and milk until the mixture is uniform and slightly frothy, which will promote a fluffy texture in the finished muffins.

        Add Seasonings: To the egg mixture, add the garlic powder, black pepper, dried oregano, and salt. Stir these seasonings in well to ensure that they are evenly distributed, enhancing every bite with flavor.

          Incorporate Veggies and Feta: Carefully fold in the fresh chopped spinach, halved cherry tomatoes, finely diced red onion, diced bell pepper, and crumbled feta cheese. Be gentle to keep the veggies intact while ensuring they are evenly mixed into the egg base.

            Fill the Muffin Tin: Using a ladle or a measuring cup, scoop the colorful egg and vegetable mixture into each muffin cup, filling them about three-quarters full. This will give the muffins adequate space to rise without overflowing.

              Bake: Place the muffin tin in your preheated oven and bake for 20-25 minutes. The muffins are done when the egg has set and the tops are lightly golden. To test for doneness, insert a toothpick into the center of a muffin; it should come out clean.

                Cool and Serve: Once the muffins have baked, carefully remove the muffin tin from the oven and let it cool for about 5 minutes. Use a butter knife to gently loosen the edges around each muffin, then turn the tin upside down to release them.

                  Enjoy: Serve your colorful veggie and feta egg muffins warm as a nutritious breakfast or a delightful snack. Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze them for convenient meal prep!

                    Prep Time, Total Time, Servings: 10 mins | 35 mins | 12 muffins

                      Presentation Tips: For an extra touch, garnish each muffin with a sprig of fresh herbs like parsley or a small dollop of Greek yogurt on the side for dipping.