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Breakfast Egg Muffins

Breakfast Egg Muffins

Low carb egg muffins that you can store in the freezer and reheat when needed! Perfect for those busy mornings!

  • 1 cup baby spinach (chopped)
  • 3/4 cup red bell pepper (finely diced)
  • 3/4 cup green bell pepper (finely diced)
  • 3/4 cup cherry tomatoes (quartered)
  • 6 large eggs
  • 4 large egg whites
  • 1/4 tsp kosher salt
  • 1/4 tsp dried basil
  • 1/4 tsp dried oregano
  • pinch ground black pepper
  • 1/4 cup feta (crumbled)
  1. Preheat oven to 350*F.

  2. Lightly coat a standard 12-cup muffin tin with nonstick spray.

  3. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups. (About two-thirds of the way full.)

  4. In a large measuring cup with a spout, whisk together the eggs, egg whites, salt, basil, oregnao, and pepper unitl combined.

  5. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture.

  6. Sprinkle feta evenly over the tops of the cups.

  7. Bake for 24-28 minutes, until the egg muffins are set.

  8. Let cool for a few minutes and then run a butter knife around the edges of each uffins to loosen it.

  9. Enjoy immediately or let cool on a wire rack and refridgerate or freeze for later!

    • Store in fridge for up to 3 days or individually wrap and freeze for up to 3 months!
    • Reheat in microwave for about 30 seconds (from fridge) or 1 inute or so (from frozen).
    • Feel free to swap out ingredients and use your favorite breakfast ingredients! Try adding sausage, ham, cheddar, bacon, etc.!

Photo from: https://www.wellplated.com/healthy-breakfast-egg-muffins/

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