Egg Muffins with Kale, Roasted Red Peppers, and Feta Cheese
User Reviews
4.2
21 reviews
Good
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Course
Breakfast
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Cuisine
Vegetarian, gluten-free
Egg Muffins with Kale, Roasted Red Peppers, and Feta Cheese
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Healthy egg muffins that are easy to make and perfect for breakfast on the go!
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Ingredients
- 5 egg white
- 2 egg large
- 1/4 cup skim milk or almond milk
- salt to taste
- black pepper to taste
- 1 tablespoon green onion chopped
- 1/4 cup kale fresh, chopped
- 1/4 cup red peppers chopped, roasted
- 1/4 cup feta cheese crumbled
Instructions
- Preheat the oven to 350 degrees F. Grease 8 muffin tin cups with cooking spray. Make sure you spray the cups well. Set aside.
- In a medium bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the green onion, kale, and roasted red peppers.
- Pour egg mixture evenly into the muffin cups. Distribute cheese equally between each muffin cup.
- Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.
- Note-you can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave. They also freeze well!
Genuine Reviews
User Reviews
Overall Rating
4.2
21 reviews
Good
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