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Make-Ahead BreakfastVeggie Egg Muffin Cups
Baked egg cups loaded with spinach, bell pepper, and feta — grab-and-go breakfast for the week.
30 min 6 servings 140 kcal 1g fiber
Make-AheadHigh ProteinLow-CarbKeto-Friendly
Ingredients
Produce
- Spinach2 cups
- Bell pepper1
- Green onion3
Dairy & Eggs
- Eggs8 large
- Feta cheese1/2 cup
Spices
- Black pepper1/2 tsp
Method
- 1
Whisk eggs with pepper; fold in chopped veg and feta.
- 2
Divide into a greased muffin tin.
- 3
Bake at 180°C/350°F for 20 min.
- 4
Cool; store in fridge up to 5 days.
Meal-prep tip
Make a full 12-cup batch Sunday. Reheat 2 in the microwave for 30 seconds for an instant high-protein breakfast.