Protein-packed egg muffins with spinach and feta, perfect for a clean, low-carb breakfast or meal prep.
# What You'll Need:
→ Vegetables
01 - 1 cup fresh spinach, chopped
02 - 1/4 cup red bell pepper, finely diced (optional)
→ Dairy
03 - 1/2 cup feta cheese, crumbled
04 - 1/4 cup shredded cheddar cheese (optional)
05 - 2 tablespoons heavy cream
→ Seasonings and Oil
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon garlic powder
10 - 1 tablespoon olive oil for greasing
# How to Make It:
01 - Preheat oven to 350°F. Lightly grease a 6-cup muffin tin with olive oil or nonstick spray.
02 - Heat skillet over medium heat and sauté spinach with bell pepper if using for 1 to 2 minutes until wilted. Remove from heat and allow to cool slightly.
03 - In a large mixing bowl, whisk together eggs, heavy cream, sea salt, black pepper, and garlic powder until smooth and fully combined.
04 - Fold the cooled sautéed spinach, crumbled feta cheese, and cheddar cheese if using into the egg mixture until evenly distributed.
05 - Pour egg mixture evenly into prepared muffin tin cups, filling each approximately three-quarters full.
06 - Bake for 18 to 20 minutes until muffins are set and lightly golden on top.
07 - Let muffins cool for 5 minutes before removing from tin. Serve warm or cool completely for meal preparation storage.
