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Ingredients
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- 8 large eggs
- 1/3 cup (80ml) whole milk or half-and-half (or nondairy milk)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 3/4 cup (120g) finely chopped bell pepper (any color)
- 1/2 cup (75g) finely chopped tomatoes
- 1/2 cup (15g) finely chopped fresh spinach (or kale)
- 3/4 cup (100g) crumbled feta cheese
- Optional for garnish: chopped parsley or chives, grated parmesan cheese, or red pepper flakes
Instructions
- Preheat oven to 375°F (191°C) and prepare a muffin pan with spray.
- In a bowl, whisk eggs, milk, salt, pepper, onion powder, and garlic powder together.
- Spoon veggies into each muffin cup and add feta cheese.
- Pour egg mixture into each cup until three-quarters full.
- Bake for 18–20 minutes until golden and puffed.
- Allow to cool before serving or storing.
Notes
Don’t overmix the egg mixture to maintain fluffiness.
Feel free to customize with your choice of vegetables and cheeses.
Use a toothpick to check doneness; it should come out clean.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 150mg