Vegetable and Feta Egg Muffins
These savory vegetable and feta egg muffins are the perfect grab-and-go breakfast, packed with protein and garden vegetables.
15 min
Prep
25 min
Cook
4
Serves
310
Calories
Macros · per serving
32g protein
10g carbs
18g fat
Ingredients
For 4 servings
- 10 whole eggs
- 1 cup cottage cheese
- 100 grams feta cheese
- 1 cup frozen spinach
- 1 red bell pepper
- 1 onion
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- 1
Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with olive oil.
- 2
Thaw the frozen spinach, drain excess water, and set aside.
- 3
Chop the red bell pepper and onion into small pieces.
- 4
In a skillet over medium heat, add olive oil and sauté the bell pepper and onion for 5 minutes until softened.
- 5
In a large bowl, whisk the eggs, then stir in cottage cheese, crumbled feta, thawed spinach, cooked vegetables, salt, and black pepper.
- 6
Pour the egg mixture evenly into the greased muffin cups.
- 7
Bake in the preheated oven for 20-25 minutes or until the egg muffins are set and lightly golden on top.
- 8
Allow to cool for a few minutes before removing from the tin.
Cook it this week.
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