Fluffy spring egg muffins with asparagus, peas, spinach and feta—baked for easy breakfasts, snacks and meal prep.
# What You'll Need:
→ 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
# Directions:
01 - Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with olive oil or nonstick spray.
02 - Heat olive oil in a skillet over medium heat. Add asparagus and bell pepper; sauté for 2–3 minutes until just tender. Stir in peas and spinach; cook for 1 minute until spinach is wilted. Remove from heat and let cool slightly.
03 - In a large bowl, whisk together eggs, milk, feta, Parmesan, herbs, salt, and pepper until well combined.
04 - Gently fold the sautéed vegetables and scallions into the egg mixture.
05 - Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
06 - Bake for 18–22 minutes, or until muffins are set and lightly golden on top.
07 - Let cool in the pan for 5 minutes, then run a knife around the edges and pop out the muffins. Serve warm or at room temperature.
