Veggie & Feta Egg Muffins: A Make-Ahead High-Protein Breakfast Under $2
These veggie and feta egg muffins solve the eternal busy-morning problem by front-loading all the work to one batch on the weekend. Whisked eggs get studded with diced bell pepper, spinach, and red onion, then topped with crumbled feta before baking into fluffy, savory little muffins that hold together perfectly for grab-and-go mornings. Each batch makes four muffins, so a single round of baking covers multiple breakfasts, all stored right in the fridge and ready to reheat in under a minute. With 24 grams of protein and minimal carbs, these muffins are a genuinely satisfying way to start the day without any of the usual morning rush. The combination of vegetables and salty feta keeps every bite interesting, and they reheat beautifully in the microwave for a warm breakfast even on the busiest days. At well under $2 per serving, this is one of the most efficient breakfasts in the whole CheapMacros lineup, both for your wallet and your morning routine.
Ingredients
Method
- Preheat the oven to 350°F and lightly coat a muffin tin with cooking spray.
- Whisk the eggs and milk together in a bowl.
- Stir in the diced bell pepper, spinach, and red onion.
- Season with oregano, salt, and pepper.
- Divide the egg mixture evenly among 4 muffin cups.
- Sprinkle crumbled feta cheese over the top of each cup.
- Bake for 15 to 18 minutes until the muffins are set and lightly golden.
- Let cool for a few minutes before removing from the tin.
- Serve warm, or store in the fridge for a grab-and-go breakfast.
