Egg Muffins With Veggies & Feta Cheese

Egg Muffins With Veggies & Feta Cheese

Servings 8 servings
Calories 190kcal


  • 2 cups baby spinach
  • ½ cup onion chopped
  • 1 cup tomato
  • ½ cup sliced kalamata
  • 1 tbsp oregano ground
  • 2 tsp olive oil extra virgin
  • 8 omega-3 eggs cage-free
  • 1 cup quinoa cooked
  • 4 oz feta cheese
  • ¼ tsp kosher salt coarse


  • Pre-heat oven to 350°F, and prepare 12 silicone muffin holders on a baking sheet, or grease a 12 cup muffin tin with oil and set aside.
  • Chop vegetables and heat a skillet to medium.
  • Add vegetable oil and onions and saute for 2 minutes.
  • Add tomatoes and saute for another minute, then add spinach and saute until wilted, about 1 minute.
  • Turn off heat and stir in olives and oregano, and set aside.
  • Place eggs in a blender or mixing bowl and blend/mix until well combined.
  • Pour eggs in to a mixing bowl {if using a blender} then add quinoa, feta cheese, veggie mixture, and salt, and stir until well combined.
  • Pour mixture in to silicone cups or greased muffin tins, dividing equally, and bake in oven for 30 minutes, or until eggs have set and muffins are a light golden brown.
  • Allow to cool for 5 minutes before serving, or may be chilled and eaten cold, or re-heated in a microwave the next day.


Nutrition Facts
Egg Muffins With Veggies & Feta Cheese
Amount Per Serving (601 g)
Calories 190 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4.5g28%
Cholesterol 200mg67%
Sodium 490mg21%
Potassium 114mg3%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 10g20%
Calcium 114mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.



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