These spinach and feta egg bites are perfect for your breakfast meal prep. The egg muffins are filled with delicious Mediterranean flavors of spinach, feta, tomatoes, peppers, and olives for a nutritious, grab-and-go breakfast during the week.
Preheat your oven to 350ºF. In a skillet over medium heat add one tablespoon of olive oil. Then sauté your peppers and onion for 4-5 minutes, stirring occasionally, until they are softened. Add the spinach and cook until wilted, around 2 minutes. Remove from the heat and let cool.
Lightly beat the eggs in a large mixing bowl, then stir in the cream, salt, and pepper. Then add the cooled vegetables and stir to combine.
Spray the muffin tin with cooking spray to coat, then ladle the egg and vegetable mixture into the cups, filling them about ¾ full.
Place in the oven and bake for 20-25 minutes until the eggs are firm. They usually puff up a good bit, but will shrink down as they cool. Let them cool in the pan for 5-10 minutes then remove from the pan. Running a knife around the edges helps to release any sticky spots.