Egg Muffins
User Reviews
5.0
9 reviews
Excellent
Egg Muffins
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Loaded egg muffins have so much flavor from colorful vegetables and tangy feta cheese. This meal prep-friendly breakfast recipe is ideal for busy mornings.
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Ingredients
- 10 large eggs
- ⅓ cup half and half (79mL)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup baby spinach chopped (20g)
- ½ cup diced red bell pepper (74g)
- ¼ cup diced onion (37g)
- 4 oz feta crumbled (112g)
Instructions
- Preheat the oven to 350°F. Grease a 12-cup muffin pan with butter or baking spray.
- In a medium bowl, whisk together the eggs, half and half, salt, and black pepper. Stir in the spinach, bell pepper, onion, and half of the cheese.
- Divide the mixture evenly among the muffin cups. Sprinkle tops with the remaining cheese.
- Bake for 25 minutes or until the eggs are set. Serve immediately or let cool completely and refrigerate in an air-tight container for up to 5 days.
Notes
- Crumble your own feta: Block feta melts better than the pre-crumbled kind and will end up having a better texture once baked.
- Use different cheese: Egg muffins are endlessly customizable! For a different flavor, use a different cheese like your favorite shredded cheddar cheese, smoked gouda, or crumbled goat cheese.
- Add meat: Feel free to add ½ cup of cooked meat to the egg mixture. Some ideas are sausage, diced ham, and crumbled bacon. If you add meat, decrease the number of eggs to 8.
- Change up the vegetables: These breakfast muffins are a great way to increase your veggie intake, so use different ones in each batch to eat the rainbow! Green and yellow bell peppers, sun-dried tomatoes, sauteed mushrooms, chopped broccoli, and sliced green onions are all delicious additions.
- Add herbs and seasonings: Fresh herbs like parsley and chives, or seasonings like garlic powder, onion powder, and red pepper flakes (for my spicy food lovers) are all easy add-ins for even more flavorful egg cups.
- Use nonstick spray: These egg muffin cups are prone to sticking to the muffin tin if not greased beforehand, so be sure to coat the pan very well with butter, baking spray, or olive oil!
- The cups will be almost completely full with the egg mixture. But don’t worry, they will not overflow. They do, however, puff up quite a bit in the oven — like a soufflé! — and will fall quickly once removed.
Nutrition Information
Show Details
Calories
72kcal
(4%)
Carbohydrates
1g
(0%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
157mg
(52%)
Sodium
259mg
(11%)
Potassium
99mg
(3%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
678IU
(14%)
Vitamin C
9mg
(10%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 157mg | 52% |
| Sodium | 259mg | 11% |
| Potassium | 99mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 678IU | 14% |
| Vitamin C | 9mg | 10% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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