Fluffy egg muffins with asparagus, peas, spinach, and feta—quick, make-ahead breakfast or snack.
# 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 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, 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
# How-To Steps:
01 - Preheat oven to 350°F. Lightly grease a 12-cup muffin tin with olive oil or nonstick spray.
02 - Heat the tablespoon of olive oil in a skillet over medium heat. Add the asparagus and red bell pepper and sauté for 2–3 minutes until just tender.
03 - Add the peas and spinach to the skillet, cook for about 1 minute until the spinach wilts, then remove from heat and let the mixture cool slightly.
04 - In a large bowl whisk together the eggs, milk, crumbled feta, grated Parmesan, chopped dill, chopped parsley, salt, and pepper until uniformly blended.
05 - Gently fold the sautéed vegetable mixture and the sliced scallions into the egg mixture until evenly distributed.
06 - Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
07 - Bake for 18–22 minutes, or until the centers are set and the tops are lightly golden. Remove from oven and cool in the pan for 5 minutes.
08 - Run a knife around the edges of each cup, pop out the muffins, and serve warm or at room temperature.
