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Quick Egg Muffins with Spanish and Feta

Delightful and fluffy egg muffins packed with flavors of Spain and creamy feta, perfect for busy mornings or as a versatile meal prep option.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 muffins
Course: Breakfast, Brunch
Cuisine: Spanish
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 1 cup diced bell peppers (red and green for color)
  • 1 small onion, finely chopped
  • ½ cup crumbled feta cheese Can substitute with goat cheese or sharp cheddar
  • 1 cup spinach, chopped
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
  • Optional chopped chives or parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or line with muffin liners.
  2. In a large mixing bowl, crack the 6 eggs and whisk them until well beaten.
  3. Add the diced bell peppers, chopped onion, spinach, smoked paprika, salt, and pepper into the bowl. Mix everything together until combined.
  4. Gently fold in the crumbled feta cheese, ensuring it is evenly distributed throughout the mixture.
  5. Pour the egg mixture into the greased muffin tin, filling each cup about ¾ full.
Cooking
  1. Bake in the preheated oven for 20-25 minutes, or until the egg muffins rise and are set in the middle. A toothpick inserted should come out clean.
  2. Allow to cool slightly before removing from the tin. You can garnish with chopped chives or parsley, if desired.

Notes

For added flavor, consider adding a pinch of cayenne pepper or diced jalapeños for a spicy kick. Leftover muffins can be stored in an airtight container in the refrigerator for up to 4 days or freeze them for up to 3 months.