Light, fluffy egg muffins with asparagus, peas, feta, and fresh herbs — perfect for breakfast, snacks, or meal prep.
# What You 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 sliced into 1/2-inch pieces
07 - 1/2 cup fresh or frozen peas
08 - 1/2 cup baby spinach, coarsely chopped
09 - 1/4 cup scallions (green onions), thinly sliced
10 - 1/4 cup red bell pepper, finely diced
→ Herbs & Seasonings
11 - 2 tablespoons fresh dill, finely chopped
12 - 2 tablespoons fresh flat-leaf parsley, finely chopped
13 - 1 tablespoon olive oil
# Directions:
01 - Preheat the oven to 350°F. Lightly oil a 12-cup muffin tin or apply nonstick spray so the egg cups release easily.
02 - Warm the tablespoon of olive oil in a skillet over medium heat. Add the asparagus and diced red pepper and sauté 2–3 minutes until just tender. Stir in peas and spinach and cook another minute until spinach wilts. Remove from heat and allow to cool briefly.
03 - In a large mixing bowl, whisk the eggs with the milk until uniform. Fold in the crumbled feta, grated Parmesan, chopped herbs, and season with salt and freshly ground black pepper.
04 - Gently fold the cooled sautéed vegetables and the sliced scallions into the egg mixture, taking care not to overbeat so the mixture remains airy.
05 - Divide the mixture evenly among the 12 muffin cups, filling each about three quarters full to allow the egg to rise without overflowing.
06 - Bake at 350°F for 18–22 minutes, until the tops are set and lightly golden. A knife inserted into the center should come out clean.
07 - Let the muffins rest in the tin for 5 minutes. Run a knife around each edge and transfer to a wire rack. Serve warm or at room temperature.
08 - Refrigerate in an airtight container for up to 4 days. Reheat gently or serve cold; pair with a green salad or crusty bread as desired.
