Egg Muffins
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Egg Muffins
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This easy egg muffins recipe is the perfect high protein breakfast or snack, freezer and kid-friendly. Use your favorite veggies for these egg cups!
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Ingredients
- 1 cup lightly packed baby spinach chopped
- ¾ cup finely diced red bell pepper about 1 small pepper
- ¾ cup finely diced green bell pepper about 1 small pepper
- ¾ cup quartered cherry tomatoes or grape tomatoes, about 1 cup whole tomatoes
- 6 large eggs
- 4 large egg whites
- ¼ teaspoon kosher salt
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- Pinch ground black pepper or cayenne pepper if you like a little kick!
- ¼ cup crumbled Feta cheese plus additional to sprinkle on top
- Optional toppings: avocado salsa, hot sauce, freshly chopped parsley
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 (my favorite because it makes the mixture easy to pour), 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 (see notes for more details).
Notes
- TO STORE: Let the muffins cool completely, then place them in an airtight container in the refrigerator for up to 3 days. You can store all of the muffins together in a single larger container or portion them into individual containers to take with you on the go. Plastic wrap and even plastic baggies work well for portability too.
- TO REHEAT: Unwrap the muffins if needed, and place on a microwave-safe plate. Reheat gently in the microwave on medium power until hot and warmed through to the center, about 30 seconds (from thawed) or 1 to 2 minutes (from frozen).
- TO FREEZE: Let the muffins cool completely, then individually wrap them in plastic wrap. Place them in a ziptop bag and freeze for up to 3 months. Let thaw overnight in the refrigerator or reheat directly from frozen.
Nutrition Information
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Serving
1muffin
Calories
70kcal
(4%)
Carbohydrates
3g
(1%)
Protein
8g
(16%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
96mg
(32%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 70kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 96mg | 32% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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