Breakfast Egg Muffins
Ingredients
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
Cooking Instructions
Preheat oven to 350*F.
Lightly coat a standard 12-cup muffin tin with nonstick spray.
Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups. (About two-thirds of the way full.)
In a large measuring cup with a spout, whisk together the eggs, egg whites, salt, basil, oregnao, and pepper unitl combined.
Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture.
Sprinkle feta evenly over the tops of the cups.
Bake for 24-28 minutes, until the egg muffins are set.
Let cool for a few minutes and then run a butter knife around the edges of each uffins to loosen it.
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.!
Breakfast Egg Muffins
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Servings: 12
Calories: 62 Per Serving
Meal Type
Nutrition Facts
Calories: 62kcal | Carbohydrates: 2g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 146mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 772IU | Vitamin C: 22mg | Calcium: 36mg | Iron: 1mg
Applied Diet Types
- Dairy Free
- Gluten Free
- Low Carb
- Paleo
- Whole30
Ingredients
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
Cooking Instructions
Preheat oven to 350*F.
Lightly coat a standard 12-cup muffin tin with nonstick spray.
Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups. (About two-thirds of the way full.)
In a large measuring cup with a spout, whisk together the eggs, egg whites, salt, basil, oregnao, and pepper unitl combined.
Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture.
Sprinkle feta evenly over the tops of the cups.
Bake for 24-28 minutes, until the egg muffins are set.
Let cool for a few minutes and then run a butter knife around the edges of each uffins to loosen it.
Enjoy immediately or let cool on a wire rack and refridgerate or freeze for later!