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Egg Muffins


Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins



his easy egg muffins recipe is the perfect high protein breakfast or snack, freezer and kid-friendly. Use your favorite veggies for these egg cups!






Ingredients

  

  • 1 cup lightly packed baby spinach chopped

  • ¾ cup finely diced red bell pepper about 1 small pepper

  • ¾ cup finely diced green bell pepper about 1 small pepper

  • ¾ cup quartered cherry tomatoes  or grape tomatoes, about 1 cup whole tomatoes

  • 6 large eggs

  • 4 large egg whites

  • ¼ teaspoon kosher salt

  • ¼ teaspoon dried basil

  • ¼ teaspoon dried oregano

  • Pinch ground black pepper or cayenne pepper if you like a little kick!

  • ¼ cup crumbled feta cheese plus additional to sprinkle on top

  • Optional toppings: avocado salsa, hot sauce, freshly chopped parsley








Instructions

 

  • Place a rack in the center of your oven and preheat to 350 degrees 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 (they will be about two-thirds of the way full).

     

  • In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined.

     

  • Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.

     

  • Bake for 24 to 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 muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later (see notes for more details).











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