Jumpstart your day with these nutritious and delicious Spinach & Feta Breakfast Egg Muffins. Packed with protein and flavor, they're perfect for a convenient and healthy breakfast that you can prepare in advance.
Ingredients
🥚 8 eggs
🧀 1 1/2 cups high protein cottage cheese
🌶️ Pinch of pepper
🥬 1/2 cup chopped spinach
🌿 Handful of chopped fresh basil
🍅 12 chopped sun-dried tomatoes
🧀 2.5 oz. crumbled feta
Instructions
1- Preheat the Oven:
- Set your oven to 180°C (350°F) to allow it to reach the desired temperature while you prepare the ingredients.
2- Blend the Base Mixture:
- In a blender, combine the 8 eggs, 1 1/2 cups of high-protein cottage cheese, and a pinch of pepper.
- Blend until the mixture becomes smooth and creamy.
3- Prepare the Muffin Pan:
- Lightly grease a standard 12-cup muffin pan to prevent sticking.
- Divide the blended egg mixture evenly into the muffin cups.
4- Add Your Toppings:
- Evenly distribute the chopped spinach, sun-dried tomatoes, crumbled feta, and chopped fresh basil over the egg mixture in each muffin cup.
5- Bake the Muffins:
- Place the muffin pan in the preheated oven and bake for 15-20 minutes.
- The egg muffins should be set and lightly golden brown on top.
6- Cool and Store:
- Allow the muffins to cool in the pan for a few minutes before transferring them to an airtight container.
- Store in the refrigerator for up to a week.
7- Reheat and Enjoy:
- When ready to enjoy, reheat the muffins in a microwave for a convenient breakfast or snack.
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Servings: 8 muffins
Calories: 95 per muffin
Protein: 9g
Fat: 6g
Carbohydrates: 3g
Equipment:
- Blender
- Standard 12-cup muffin pan
- Spoon
- Airtight container
- Microwave (for reheating)
- Oven
Cooking Tips
- Grease the muffin pan well to avoid having the muffins stick after baking.
- For a creamier texture, make sure to use high-protein cottage cheese.
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Spinach & Feta Breakfast Egg Muffins
