Baked Egg Muffins
User Reviews
4.4
Baked Egg Muffins
Description
This recipe starts with whisking whole eggs and egg whites seasoned with sea salt and black pepper. Separately, chopped orange bell pepper, yellow onion, broccoli, and sliced mushrooms are sautéed in olive oil until softened and aromatic. These cooked vegetables are mixed with crumbled feta cheese and fresh parsley before combining with the eggs. The mixture is portioned into a greased or lined muffin tin using about 1/3 cup per muffin and baked at 375°F until the muffins are fully set and a toothpick comes out clean, typically 17-20 minutes. The result is a batch of individual egg cups with tender vegetables and pockets of creamy feta throughout.
These egg muffins can be eaten right away or stored in the refrigerator for later use. They reheat well in the microwave, making them a practical prepared food for busy mornings or snacks.
Ingredients
- 6 egg large
- 1 cup egg or another 6 eggs, white
- 1/2 teaspoon salt sea salt
- 1/2 teaspoon black pepper ground
- 1 teaspoon olive oil
- 1/2 bell pepper chopped, orange
- 1/2 cup yellow onion chopped
- 1 cup broccoli chopped into small pieces
- 1 cup mushrooms sliced
- 1/3 cup feta cheese crumbled
- 2 Tablespoons parsley fresh
- cooking spray I use coconut oil
Instructions
- Preheat: Preheat oven to 375° F.
- Prep muffin tin: Spray twelve-cup muffin tin with cooking spray or line with silicone baking cups. I sprayed the silicone baking cups with spray, just to be on the safe side.
- Whisk eggs: Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper.
- Sauté vegetables: 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 mix-ins: Add sautéed veggies into the bowl with the whisked eggs. Add in feta and parsley and mix well.
- Divide mixture: Pour egg mixture into muffin cups evenly. I used a 1/3 cup measuring cup to pour each one.
- Bake: 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
- Store cooled egg muffins in a sealed container in the refrigerator if preparing in advance.
- Reheat muffins in the microwave for 30 to 60 seconds before serving if desired warm.
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
4.4
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