Egg muffins with asparagus, peas, spinach, feta and dill — quick to bake, great for meal prep or on-the-go breakfasts.
# 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 finely grated Parmesan cheese
05 - Salt and freshly ground black pepper, to taste
→ Vegetables
06 - 1 cup asparagus, trimmed and cut 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
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 12-cup muffin tin with olive oil or nonstick spray.
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. Add peas and spinach and cook 30–60 seconds until spinach wilts. Remove from heat and allow to cool slightly.
03 - In a large mixing bowl, whisk together the eggs, whole milk, crumbled feta, grated Parmesan, chopped dill and parsley, and season with salt and freshly ground black pepper until evenly combined.
04 - Gently fold the cooled sautéed vegetables and the sliced scallions into the egg mixture until distributed evenly.
05 - Divide the mixture evenly among the 12 muffin cups, filling each to approximately three quarters full.
06 - Bake in the preheated oven 18–22 minutes, until the centers are set and the tops are lightly golden.
07 - Allow muffins to cool in the tin for 5 minutes, run a knife around the edges, then transfer to a wire rack. Serve warm or at room temperature.
08 - Refrigerate in an airtight container for up to 4 days. Reheat gently in a low oven or microwave, or enjoy cold.
