Spring egg muffins with asparagus, peas, spinach and feta — light, protein-packed breakfast or make-ahead bites.
# 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 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 peas (fresh or frozen)
08 - 1/2 cup baby spinach, coarsely 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
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Lightly oil a 12-cup muffin tin or spray 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 to 3 minutes until just tender; stir in peas and spinach and cook about 1 minute until spinach wilts. Remove from heat and let cool slightly.
03 - In a large bowl whisk together eggs, milk, crumbled feta, grated Parmesan, dill, parsley, salt, and pepper until homogenous and slightly frothy.
04 - Fold the cooled sautéed vegetables and sliced scallions gently into the egg mixture until evenly distributed.
05 - Divide the mixture evenly among the 12 cups, filling each about three-quarters full to allow for slight rise.
06 - Bake in the preheated oven 18 to 22 minutes, or until the centers are set and tops are lightly golden.
07 - Let the cups rest in the tin 5 minutes, then run a knife around the edges and unmold the muffins. Serve warm or at room temperature.
