Healthy Breakfast Egg Muffins Recipe
Make these delicious egg muffin cups and eat them immediately, freeze them for later, or for breakfast on the go.
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 12 muffins
1 cup lightly packed 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 crumbled feta cheese, plus additional to sprinkle on top
1. 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).
2. In a large bowl, 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.
3. 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.
4. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later.
Related: Healthy Peanut Butter Banana Muffins
Nutrition Facts (per muffin): Calories: 70 cal | Carbohydrates: 3g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 148mg |Fiber: 1g | Sugar: 2g
Reference: “Breakfast Egg Muffins.” Well Plated By Erin. 21 Sept. 2020, https://www.wellplated.com/healthy-breakfast-egg-muffins/