Baked Egg Muffins
User Reviews
5
Baked Egg Muffins
Description
This recipe blends whole eggs and egg whites seasoned with salt and pepper. Chopped vegetables including bell pepper, onion, broccoli, and mushrooms are sautéed until softened and fragrant, then combined with the eggs, crumbled feta cheese, and fresh parsley. The mixture is divided into a greased muffin tin and baked at 375°F until firm and lightly golden.
The finished egg muffins have a moist interior with tender vegetable bits and creamy feta pockets providing bursts of flavor. They are easy to serve individually and portable for busy mornings or snacks. The muffins can be eaten warm right after baking or chilled for later use.
Storage guidance suggests cooling and storing leftovers in a sealed container in the refrigerator. Reheating in the microwave for 30 to 60 seconds is recommended when ready to serve, retaining their texture and taste.
Ingredients
- 6 egg large
- 1 cup egg or another 6 eggs, white
- ½ teaspoon salt sea salt
- ½ teaspoon black pepper ground
- 1 teaspoon olive oil
- ½ bell pepper chopped, orange
- ½ cup yellow onion chopped
- 1 cup broccoli chopped into small pieces
- 1 cup mushrooms sliced
- ⅓ cup feta cheese crumbled
- 2 Tablespoons parsley fresh
- cooking spray I use coconut oil
Instructions
- Preheat oven to 375°F.
- Spray twelve-cup muffin tin with cooking spray or line with paper or silicone liners. I sprayed the silicone baking cups with spray, just to be on the safe side.
- Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper.
- Meanwhile, heat a skillet over medium heat with 1 teaspoon oil. Add in chopped veggies (bell pepper, onion, broccoli and mushrooms) and cook for about 5-6 minutes, until they’re a little soft and the onions are fragrant.
- Add sautéed veggies into the bowl with the whisked eggs. Add in feta and parsley and mix well.
- Pour egg mixture into muffin cups evenly. I used a 1/3 cup measuring cup to pour each one.
- Bake for 17-20 minutes, or until the egg cups are no longer jiggly and an inserted toothpick comes out clean. Allow cups to cool and enjoy immediately.
Notes
- Cool baked egg muffins completely before storing them in a sealed container in the refrigerator.
- Reheat muffins in the microwave for 30-60 seconds before eating to restore warmth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cups
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 145kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 185mg | 62% |
| Sodium | 340mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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