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In the quest for healthy and convenient meal options, Veggie-Packed Feta Egg Muffins stand out as a delicious solution. These muffins are not only easy to make but also brimming with nutrients, making them an excellent choice for breakfast, snacks, or even lunch. With a vibrant mix of colorful vegetables and the creamy touch of feta cheese, they are sure to satisfy your taste buds while providing a wholesome dose of proteins and vitamins. This article will guide you through the preparation of these delightful muffins, exploring their nutritional benefits and offering insights into how they can fit seamlessly into your busy lifestyle.

Loaded Veggie Egg Muffins with Feta

Discover the vibrant goodness of Veggie-Packed Feta Egg Muffins, the perfect blend of flavor and nutrition. These easy-to-make muffins are filled with colorful vegetables and creamy feta cheese, providing a wholesome breakfast or snack option that’s low in carbs and rich in protein. Learn how to whip up a batch in just 15 minutes, making meal prep a breeze. Enjoy them warm or cold, and find out how they can effortlessly fit into your busy lifestyle!
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Ingredients
  

8 large eggs

1 cup fresh spinach, chopped

1 cup bell peppers (mixed colors), diced

1/2 cup cherry tomatoes, halved

1/2 cup red onion, finely chopped

1 cup feta cheese, crumbled

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil (for greasing)

Optional: fresh herbs (like basil or parsley) for garnish

Instructions
 

Preheat the Oven: Set your oven temperature to 375°F (190°C). Prepare a standard muffin tin by spraying it with non-stick cooking spray or lightly greasing it with olive oil to prevent sticking.

    Prepare the Vegetables: In a large mixing bowl, combine the chopped spinach, diced bell peppers, halved cherry tomatoes, and finely chopped red onion. Toss gently to ensure they are evenly mixed and set aside.

      Whisk the Eggs: In a separate bowl, crack all 8 eggs and whisk them vigorously until fully blended. Introduce the garlic powder, salt, and black pepper into the eggs and mix until combined.

        Combine Ingredients: Gradually pour the beaten egg mixture over the bowl of mixed vegetables. Add the crumbled feta cheese. Using a spatula, gently fold the mixture together until everything is just combined—take care not to overmix.

          Fill the Muffin Tin: With a ladle or a measuring cup, evenly distribute the egg and vegetable mixture into the greased muffin tin, filling each cup to about three-quarters full to allow for rising during baking.

            Bake the Muffins: Place the muffin tin in the preheated oven and bake for approximately 18-20 minutes. The egg muffins are done when they have set firmly and are lightly golden on top. To check for doneness, insert a toothpick into the center of one muffin; if it comes out clean, they're ready to be taken out.

              Cool and Serve: Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Carefully run a knife around the edges of each muffin to loosen them, then gently transfer the muffins to a wire rack to cool completely.

                Garnish (Optional): For a fresh touch, sprinkle garnish of chopped fresh herbs like basil or parsley over the muffins before serving.

                  Enjoy!: Serve these hearty veggie-loaded egg muffins warm for breakfast, as a nutritious snack, or even for lunch. Perfect for meal prepping, store any leftovers in an airtight container in the refrigerator for up to 5 days for a quick and easy meal option.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 Muffins