Egg Muffins
Egg Muffins are a high protein breakfast or snack, kid-friendly, and freezable. Use your favorite veggies for these delicious egg cups.
Equipment
- muffin tin
- mixing bowl
- measuring cup
Ingredients
Vegetables
- 1 cup baby spinach lightly packed, chopped
- ¾ cup red bell pepper finely diced, about 1 small pepper
- ¾ cup green bell pepper finely diced, about 1 small pepper
- ¾ cup cherry tomatoes quartered, or grape tomatoes, about 1 cup whole tomatoes
Eggs and Dairy
- 6 large eggs
- 4 large egg whites
- ¼ cup feta cheese crumbled, plus additional to sprinkle on top
Spices
- ¼ teaspoon kosher salt
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 1 pinch ground black pepper or cayenne pepper if you like a little kick!
Instructions
Cooking 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, 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.
Notes
Let the muffins cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave as needed. For freezing, wrap individually and place in a ziptop bag, freeze for up to 3 months.
Nutrition
Serving: 1muffinCalories: 70kcalCarbohydrates: 3gProtein: 8gFat: 3gSaturated Fat: 1gCholesterol: 96mgFiber: 1gSugar: 2g
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