Light, fluffy egg muffins with asparagus, peas, spinach and feta—easy make-ahead breakfast or snack.
# Ingredient List:
→ Eggs & Dairy
01 - 8 large eggs
02 - 1/3 cup whole milk (or dairy-free alternative)
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 grease a 12-cup muffin tin with olive oil or 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 about 1 minute until spinach wilts. Remove from heat and let cool briefly.
03 - In a large mixing bowl, whisk together eggs, 1/3 cup milk, crumbled feta, grated Parmesan, chopped dill, chopped parsley, and a pinch of salt and pepper until uniformly blended.
04 - Gently fold the cooled sautéed vegetables and sliced scallions into the egg-cheese mixture, ensuring even distribution without overmixing.
05 - Divide the mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full to allow for gentle rise.
06 - Bake in the preheated oven for 18–22 minutes, or until the centers are set and the tops are lightly golden. Begin checking at 18 minutes to avoid overcooking.
07 - Let the muffins cool in the pan 5 minutes, run a knife around the edges and remove. Serve warm or at room temperature. Refrigerate leftovers up to 4 days and reheat gently.
