Light, fluffy egg muffins with asparagus, peas, spinach and feta — quick, make-ahead breakfast or snack.
# What You'll 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, to taste
06 - Freshly ground black pepper, to taste
→ Vegetables
07 - 1 cup asparagus, trimmed and cut into 1/2-inch pieces
08 - 1/2 cup fresh or frozen peas
09 - 1/2 cup baby spinach, roughly chopped
10 - 1/4 cup scallions, thinly sliced
11 - 1/4 cup red bell pepper, finely diced
→ Herbs & Seasonings
12 - 2 tablespoons fresh dill, finely chopped
13 - 2 tablespoons fresh parsley, finely chopped
14 - 1 tablespoon olive oil
# Directions:
01 - Preheat the oven to 350°F and 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, cook 30–60 seconds until spinach wilts, then remove from heat and let cool slightly.
03 - In a large bowl, whisk together the eggs, whole milk, crumbled feta, grated Parmesan, chopped dill, chopped parsley, salt and pepper until homogeneous.
04 - Fold the cooled sautéed vegetables and sliced scallions gently into the egg mixture, taking care not to overmix.
05 - Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
06 - Bake in the preheated oven 18–22 minutes, or until the centers are set and the tops are lightly golden.
07 - Allow the cups to cool in the pan 5 minutes, run a knife around the edges and remove the muffins. Serve warm or at room temperature.
