Light, fluffy egg muffins studded with asparagus, peas, spinach and feta—perfect for breakfast or meal prep.
# What You Need:
→ Eggs & Dairy
01 - 8 large eggs
02 - 1/3 cup whole milk
03 - 1/2 cup crumbled feta cheese
04 - 1/4 cup grated Parmesan cheese
05 - Salt and freshly ground black pepper, to taste
→ Vegetables
06 - 1 cup asparagus, trimmed and sliced into 1/2-inch pieces
07 - 1/2 cup fresh or frozen peas
08 - 1/2 cup baby spinach, roughly chopped
09 - 1/4 cup scallions, thinly sliced
10 - 1/4 cup red bell pepper, finely diced
→ Herbs & Seasonings
11 - 2 tablespoons fresh dill, finely chopped
12 - 2 tablespoons fresh parsley, finely chopped
13 - 1 tablespoon olive oil
# Steps:
01 - Preheat oven to 350°F. Lightly oil a 12-cup muffin tin or coat with nonstick spray and set aside.
02 - Warm 1 tablespoon olive oil in a skillet over medium heat. Add asparagus and red bell pepper and sauté 2–3 minutes until just tender. Stir in peas and spinach and cook 1 minute until the spinach wilts. Remove from heat and let cool slightly.
03 - In a large bowl whisk together the eggs, milk, crumbled feta, grated Parmesan, chopped dill and parsley, and season with salt and pepper until homogenous.
04 - Gently fold the sautéed vegetables and sliced scallions into the egg mixture until evenly distributed, avoiding overmixing.
05 - Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full to allow for gentle rise.
06 - Bake on the center rack for 18–22 minutes, or until the tops are set and lightly golden; insert a knife to confirm centers are cooked through.
07 - Allow the muffins to rest in the tin for 5 minutes, run a knife around the edges, then invert to remove and transfer to a wire rack. Serve warm or at room temperature.
08 - Refrigerate cooled muffins in an airtight container for up to 4 days. Reheat gently or enjoy cold; serve with a green salad or crusty bread if desired.
