Need a breakfast you can use for meal prep? These Egg Muffins with Veggies and Feta are the perfect breakfast-on-the-go recipe!
There are so many reasons why I love egg muffins!
They are a quick and easy breakfast to make, which means I can make them on weekdays.
They are also very portable and make great snacks. If I know I’m going to be out and about, I can pop them in a sealed container and keep them in my little cooler in the car.
And – most importantly – my kids love them. They find them ‘fun’ to eat the morning. I’ll also often add one or two to their lunches.
Not only does it provide a good amount of protein, but it is a great way to ‘hide’ veggies!
You can mix in all sorts of vegetables into egg muffins – zucchini, artichokes, spinach, tomatoes, are just a few. Olives also make a flavorful addition.
This version includes spinach and red pepper. The addition of feta definitely helps with getting my kids to eat these.
You can keep the egg muffins vegetarian, or add some chopped ham, ground sausage, or diced bacon to the mix.
I occasionally will even make these egg muffins for dinner, and serve with a green salad, when we’re looking for something light – especially on a hot summer evening.
Egg muffins are also a handy way to use up leftover veggies before they go bad.
Can You Reheat Egg Muffins?
Egg muffins with veggies can be made in advance and kept in the fridge for up to a week. You can eat them cold, but if you’d prefer to have it warm, then you can simply place in the microwave for 30 seconds.
How Do You Keep Egg Muffins From Sticking?
The safest option is to use a non-stick muffin pan, and then also spray it with a light coat of cooking spray. Using parchment paper or cupcake liners is another option to prevent the egg muffins from sticking to your pan.
The egg muffins do expand when cooking so take care to only fill the tray or cups two-thirds of the way.
- 6 Eggs
- 1/2 cup Coconut Milk
- 1 cup Spinach
- 1 small Red Pepper
- 1/2 cup Crumbled Feta
- Preheat the oven to 350 degrees.
- Slice the red pepper into strips and cut in half.
- In a large bowl, mix the eggs with the coconut milk. Whisk to combine and season with salt and pepper.
- Add in the red pepper, spinach and crumbled Feta.
- Pour into a muffin tin that has been greased or fill about 6 spots with cupcake liners.
- Bake for 20 minutes or until muffins have puffed up and eggs are done.
- Serving Size: 2 Muffins
- Calories: 218
- Fat: 15g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 17g
Keywords: Egg Muffins
Find more easy keto breakfast recipes HERE