Ingredients

• 8 large eggs
• 1/4 cup unsweetened almond milk
• 1 cup fresh spinach, finely chopped
• 1/2 cup crumbled feta cheese
• 1/2 cup red bell pepper, finely diced
• 1/4 cup onion, finely diced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray or a small amount of olive oil

Instructions

1. Preheat the oven to 350°F and lightly grease a 12-cup muffin pan.
2. Crack the eggs into a large bowl and whisk together with the almond milk until well combined.
3. Add the garlic powder, salt, and black pepper and whisk again to distribute the seasonings.
4. Divide the chopped spinach, red bell pepper, onion, and feta evenly among the prepared muffin cups.
5. Pour the egg mixture over the vegetables, filling each cup about three-quarters full.
6. Bake for 18 to 22 minutes, or until the centers are set and the tops are lightly golden.
7. Remove from the oven and allow the egg muffins to cool in the pan for about 5 minutes.
8. Run a thin knife around the edges if needed, then remove the muffins and serve warm.

Notes & Tips

• These are great for meal prep and can be refrigerated in an airtight container for up to 4 days.
• Reheat refrigerated egg muffins in the microwave for about 30 to 45 seconds.
• Other vegetables such as mushrooms, broccoli, or diced tomatoes can be substituted.
• Two egg muffins make a good serving alongside fresh fruit or Greek yogurt.