Savory Spinach and Feta Egg Muffins

Preheat your oven to 350 degrees F (175 degrees C) and generously coat a standard 12-cup muffin tin with non-stick cooking spray or a light brushing of olive oil.

In a medium skillet, heat 1 tbsp olive oil over medium heat. Add 1/4 cup diced red onion and 1/4 cup diced red bell pepper, sauteing for 3 minutes until softened.

Stir 2 cups chopped fresh spinach into the skillet and cook for an additional 1 to 2 minutes until just wilted. Remove the pan from the heat and set aside to cool slightly.

In a large mixing bowl, vigorously whisk together 12 large eggs, 1/4 cup whole milk, 1/2 tsp kosher salt, and 1/4 tsp black pepper until the mixture is uniform and slightly frothy.

Evenly distribute the sauteed vegetable mixture and 1/2 cup crumbled feta cheese among the 12 prepared muffin cups.

Carefully pour the egg mixture over the vegetables and cheese, filling each muffin cup about 3/4 of the way to the top.

Bake in the preheated oven for 20 to 22 minutes, or until the eggs are completely set and the tops are slightly golden. Allow the muffins to cool in the tin for 5 minutes before running a knife around the edges to release them.