Description

Egg muffins are a healthy, customizable breakfast or snack option packed with protein and vegetables. These fluffy, flavorful egg cups are easy to make ahead, and can be stored for later use, making them ideal for busy mornings or meal prepping.

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 (optional)

¼ cup crumbled feta cheese (plus additional to sprinkle on top)

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C) and lightly coat a standard 12-cup muffin tin with nonstick spray.
Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the muffin cups, filling about two-thirds of each cup.
In a large bowl, whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined.
Carefully pour the egg mixture into each muffin cup, filling them about three-quarters of the way to the top. Sprinkle crumbled feta cheese evenly over the tops.
Bake for 24 to 28 minutes, or until the egg muffins are set and slightly golden on top. Let them cool for a few minutes before loosening them with a butter knife.
Remove from the pan and enjoy immediately, or let cool on a wire rack. Store leftovers in the fridge or freezer.

Notes

Feel free to swap out the vegetables based on your preference (e.g., mushrooms, zucchini, or broccoli).
Use different cheeses such as cheddar, mozzarella, or goat cheese for varied flavors.
Add garlic powder, onion powder, or red pepper flakes for extra seasoning.
If you prefer a vegetarian option, add more vegetables or plant-based protein.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
To reheat, microwave for 30 seconds (thawed) or 1-2 minutes (frozen) until warm.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 90
Sugar: 2g
Sodium: 200mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 7g
Cholesterol: 150mg