Breakfast Egg Muffins

Breakfast Egg Muffins

Based on WellPlated's recipe.

Ingredients

Makes

  • 1 cup lightly packed baby spinach, chopped (can sub arugula)
  • 3/4 cup finely diced red bell pepper (about 1 small pepper)
  • 3/4 cup finely diced green bell pepper (about 1 small pepper)
  • 3/4 cup quartered cherry tomatoes (or 1 cup whole grape tomatoes, quartered)
  • 6 large eggs
  • 4 large egg whites
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • Pinch ground black pepper or cayenne pepper if you like a little kick!
  • 1/4 cup crumbled feta cheese (can sub cheddar, goat, oaxacan, etc)
  • Optional toppings: avocado salsa, hot sauce, freshly chopped parsley

Prep

  1. Preheat oven to 350 degrees
  2. Prep mix-in veggies (1 cup chopped spinach/arugula, 1.5 cups chopped bell pepper, 3/4 cup quartered cherry tomatoes)
  3. Whisk together the 6 eggs, 4 egg whites, 1/4 tsp kosher salt, 1/4 tsp dried basil, 1/4 tsp dried oregano, pinch black pepper.

Cooking

  1. GENEROUSLY coat a muffin tin with nonstick spray, and divide your veggie mix-ins between the cups (they should be about two-thirds full).
  2. Fill each cup three-quarters of the way to the top with the egg mixture, then crumble 1/4 cup feta (or other cheese) over the top.
  3. Bake for 24 to 28 minutes at 350 degrees, until set.
  4. Let cool, then use a butter knife to loosen the outside of the muffins. Serve hot or store for later.