Spinach & Feta Egg Muffins (6-Pack)
Meal-prep breakfast muffins — high protein, very low carb. Bake a batch on Sunday, reheat each morning. Great with meds since protein slows absorption for steadier effect.
1 serving
35 min(10 prep + 25 cook)
530g total
Nutrition per serving
723
kcal
Calories
50.3
g
Protein
9.1
g
Carbs
53.6
g
Fat
Ingredients (6)
Total recipe723 kcal · 50.3g P · 9.1g C · 53.6g F
Instructions
1. Preheat oven to 180°C. Grease a 6-cup muffin tray with olive oil.
2. Sauté spinach in a dry pan 1–2 min until wilted. Squeeze out excess water.
3. Dice bell pepper finely.
4. Whisk eggs with a pinch of salt and black pepper.
5. Distribute spinach and bell pepper evenly across muffin cups.
6. Pour egg mixture over vegetables.
7. Crumble feta on top of each cup.
8. Bake 20–25 min until set and lightly golden.
9. Cool 5 min before removing. Store refrigerated up to 4 days.