Feta Egg Muffins
INGREDIENTS:
1/2 cup Kryssos Crumbled Peppercorn Feta Cheese
8 large eggs
1/2 cup milk (dairy or non-dairy)
1 red bell pepper, finely diced
1 cup fresh spinach, chopped
1/4 cup green onions, finely chopped
Salt and black pepper to taste
Cooking spray or olive oil for greasing
DIRECTIONS:
Preheat the oven to 375°F. Grease a 12-cup muffin tin with cooking spray or a light coating of olive oil.
Finely dice the red bell pepper and chop the fresh spinach. Finely chop the green onions.
In a large mixing bowl, whisk together the eggs and milk until well combined. Season with salt and black pepper to taste.
Evenly distribute the diced bell pepper, chopped spinach, green onions, and Kryssos Crumbled Peppercorn Feta Cheese among the muffin cups.
Pour the egg mixture over the vegetables and feta in each muffin cup, filling them about 3/4 full. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and lightly golden on top. A toothpick inserted into the center of a muffin should come out clean.
Allow the egg muffins to cool in the tin for a few minutes before removing.