Mediterranean Egg Muffins with Spinach, Bell Pepper and Feta

Savory egg muffins with spinach, bell pepper and feta that you bake the evening before and freeze in portions or store in the fridge for the week. They can be quickly reheated or eaten cold on the go.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 8 pc eggs
• 100 ml milk
• 200 g feta
• 150 g baby spinach
• 1 pc red bell pepper
• 1 pc onion
• 150 g cherry tomatoes
• 1 tbsp olive oil
• 1 tsp dried oregano
• salt
• pepper

Method

1. Preheat the oven to 180 °C conventional heat and generously grease the cups of a muffin tin for 8 muffins or line them with paper liners.
2. Finely dice the onion, then remove the seeds from the pepper and chop it small.
3. Heat the olive oil in a pan and sauté the onion and pepper for 4 to 5 minutes until soft.
4. Add the spinach and let it wilt, then leave it in the pan to cool.
5. Halve the cherry tomatoes and crumble the feta.
6. Whisk the eggs with the milk, salt, pepper and oregano in a bowl.
7. Stir the vegetables, tomatoes and feta into the egg mixture and divide it evenly among the cups.
8. Bake the muffins for 20 to 25 minutes until the surface is set and lightly browned, then let them cool in the tin for about 10 minutes.
9. Let the muffins cool completely, transfer them to airtight containers and store in the fridge for up to four days or freeze in portions.