Ingredients
Egg Mixture
- 8 eggs
- 1/4 cup Greek yogurt (60g)
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
Vegetables
- 2 cups baby spinach, finely chopped
- 1/2 cup finely chopped red bell pepper
Cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or a small amount of oil to prevent sticking, or use a silicone muffin pan to simplify removal.
- Prepare Egg Mixture: In a large bowl, whisk together the 8 eggs until well blended. Add Greek yogurt, garlic powder, and oregano, then stir to combine evenly.
- Add Vegetables and Cheese: Fold in the finely chopped baby spinach, red bell pepper, and shredded cheddar cheese until everything is evenly incorporated.
- Fill Muffin Tin: Spoon the egg mixture evenly into each muffin cup, filling almost to the top to ensure nicely shaped muffins.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes or until the egg muffins are fully set and slightly golden on top.
- Cool and Serve: Remove from oven and let the muffins cool for a few minutes. Carefully remove them from the pan and serve warm, or let cool completely on a wire rack to refrigerate or freeze for later use.
Notes
- You can substitute spinach with kale or other leafy greens according to preference.
- Use a silicone muffin pan for easier removal and less clean-up.
- Egg muffins can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
- Reheat egg muffins in the microwave for about 30 seconds before eating.
- For a dairy-free version, omit the cheddar cheese or substitute with a plant-based cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
