Ingredients
Method
Prepare the Oven and Muffin Tin
- Preheat your oven to 350°F (175°C). This ensures that the muffins cook evenly and rise properly.
- Grease a muffin tin with cooking spray or line it with muffin liners. This prevents the muffins from sticking and makes for easy removal.
Mix the Egg Base
- In a large mixing bowl, crack the 12 eggs and add the 1/2 cup of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Whisk the mixture until well combined. This incorporates air into the eggs, making the muffins fluffy.
Add the Vegetables and Cheese
- Stir in the chopped spinach, diced bell pepper, finely chopped onion, and shredded cheddar cheese into the egg mixture.
- If using, add the crumbled feta cheese. Mix until all ingredients are evenly distributed.
Fill the Muffin Tin
- Pour the egg and vegetable mixture into the prepared muffin tin, filling each cup about 3/4 full. This allows space for the muffins to rise.
Bake the Muffins
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are set and a toothpick inserted in the center comes out clean.
Cool and Serve
- Remove the muffin tin from the oven and let it cool for 5 minutes. This helps the muffins firm up and makes them easier to remove.
- Carefully run a knife around the edges of each muffin and gently lift them out of the tin. Serve warm or allow to cool completely before storing.
Nutrition
Notes
These egg muffins can be stored in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. To reheat, microwave for 30-60 seconds until warmed through.