Spinach and Feta Egg Muffin

Ingredients

• 8 pcs Egg
• 100 g Feta
• 150 g Baby spinach, fresh
• 1 head Small onion, finely chopped
• 100 ml Mizo UHT milk 1,5%
• 1 pcs Red bell pepper, chopped
• 1 tbsp Olive oil
• 10 g Salt and freshly ground black pepper to taste

Method

1. Preheat the oven to 180°C (350°F).
2. Prepare a 12-cup muffin tin by greasing it with olive oil or lining it with muffin papers.
3. In a skillet, heat the olive oil over medium heat. Add the red onion and red bell pepper, and sauté for 3-5 minutes until they soften.
4. Add the chopped spinach and cook for another 1-2 minutes until the spinach wilts. Remove from heat and let it cool.
5. In a large bowl, beat the eggs. Add the milk, salt, and pepper, and mix well.
6. Divide the spinach and vegetable mixture evenly among the muffin cups.
7. Sprinkle the crumbled feta cheese on top.
8. Pour the egg mixture over the vegetables, filling each cup evenly.
9. Bake in the preheated oven for 20-25 minutes, until the eggs are set and the muffins are golden brown on top.
10. Remove the muffins from the oven and let them cool in the tin for 5 minutes before taking them out.