Instructions

• Preheat the oven to 350°F (180°C). Grease a 12-hole muffin pan or use paper liners.
• Add the butter to a skillet and sauté the onion, mushrooms, and bell pepper until softened. Add the spinach and cook until wilted.
• In a bowl, whisk together the eggs, milk, pesto, salt, and pepper.
• Divide the vegetables and feta equally between each muffin cup and pour over the egg mixture.
• Place the muffin tray into the hot oven and bake for 18 minutes until the eggs are set.
• Once baked, set aside to cool slightly before serving.
• This recipe makes 12 muffins and serves 4 portions (3 muffins per serving). Nutritional breakdown is per 3 muffins.