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Baked Egg Muffins
4.4 from 264 votes

Baked Egg Muffins

Baked Egg Muffins provide a savory, protein-rich breakfast or snack option combining whisked eggs and egg whites with sautéed bell pepper, onion, broccoli, and mushrooms. Feta cheese and fresh parsley add a creamy and herbal note. The mixture is baked in a muffin tin until set, yielding individual portions that are firm yet tender and convenient for on-the-go enjoyment.

Prep Time
10 mins
Cook Time
20 mins
Servings: 12 cups
Calories: 145 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat: Preheat oven to 375° F.
  2. 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.
  3. Whisk eggs: Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper.
  4. 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.
  5. Add mix-ins: Add sautéed veggies into the bowl with the whisked eggs. Add in feta and parsley and mix well.
  6. Divide mixture: Pour egg mixture into muffin cups evenly. I used a 1/3 cup measuring cup to pour each one.
  7. 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

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%)

Nutrition Facts

Serving: 12 cups

Amount Per Serving

Calories 145

% 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.