Ingredients
8 large eggs, room temperature
1 cup roasted red peppers, diced (fresh or drained jarred, patted dry)
¾ cup feta cheese, crumbled
1 cup fresh spinach, chopped
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
Preheat oven to 350°F (175°C) and line a 12-muffin tin with silicone liners.
In a large bowl, whisk the eggs, then stir in roasted red peppers, crumbled feta, spinach, salt, and pepper.
Divide the mixture evenly among the 12 muffin cups.
Bake for 25 minutes or until golden and set.
Let cool slightly in the pan before removing.
Store in an airtight container in the refrigerator for up to 3 days.
Notes
Pat the roasted peppers dry to avoid soggy muffins.
Use fresh spinach for the best flavor and texture.
These muffins reheat well in the oven or microwave.
Use silicone liners for easy removal and cleanup.
Adaptable for gluten-free and vegetarian diets if using vegan feta.
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Mornings
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian (can be adapted to vegetarian by omitting cheese)
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 175mg