Fluffy egg-and-vegetable muffins with asparagus, peas, spinach and feta—perfect for make-ahead breakfasts.
# What You'll Need:
→ Eggs & Dairy
01 - 8 large eggs
02 - 1/3 cup whole milk (or unsweetened 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 oven to 350°F. Lightly grease a 12-cup muffin tin with olive oil or nonstick spray.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add asparagus and red bell pepper and sauté 2–3 minutes until just tender.
03 - Stir in peas and spinach and cook 1 minute until spinach wilts. Remove skillet from heat and let the vegetables cool slightly.
04 - In a large bowl whisk together eggs, milk, crumbled feta, grated Parmesan, chopped dill, chopped parsley, salt, and pepper until evenly blended.
05 - Gently fold the sautéed vegetables and sliced scallions into the egg mixture, taking care not to overmix.
06 - Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
07 - Bake for 18–22 minutes, until the centers are set and tops are lightly golden. Cool in the pan 5 minutes, then loosen edges with a knife and remove the muffins.
