Description
These Egg Muffins are a delicious and healthy breakfast option packed with fresh vegetables, fluffy eggs, and tangy feta cheese. Easy to prepare and bake, they make a perfect grab-and-go meal for busy mornings or a protein-rich snack any time of day. Customize with your favorite toppings or enjoy them plain.
Ingredients
Vegetables
- 1 cup lightly packed baby spinach, chopped
- 3/4 cup finely diced red bell pepper (about 1 small pepper)
- 3/4 cup finely diced green bell pepper (about 1 small pepper)
- 3/4 cup quartered cherry tomatoes or grape tomatoes (about 1 cup whole tomatoes)
Egg Mixture
- 6 large eggs
- 4 large egg whites
- 1/4 teaspoon kosher salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Pinch of ground black pepper or cayenne pepper (to taste)
Cheese and Toppings
- 1/4 cup crumbled feta cheese (plus additional to sprinkle on top)
- Optional: avocado, salsa, hot sauce, freshly chopped parsley (for serving)
Instructions
- Prepare: Place a rack in the center of your oven and preheat to 350 degrees Fahrenheit. Lightly coat a standard 12-cup muffin tin with nonstick cooking spray to prevent sticking.
- Coat and Fill Vegetables: Evenly divide the chopped spinach, diced red and green bell peppers, and quartered tomatoes among the 12 muffin cups, filling each cup about two-thirds full with the vegetable mixture.
- Whisk Eggs: In a large bowl or a measuring cup with a spout, briskly whisk together the eggs, egg whites, kosher salt, dried basil, dried oregano, and black or cayenne pepper until the mixture is fully combined and slightly frothy.
- Add Egg Mixture: Carefully pour the egg mixture into each muffin cup, filling them about three-quarters full over the vegetables. Sprinkle the crumbled feta cheese evenly over the tops of the filled cups.
- Bake: Place the muffin tin in the preheated oven and bake for 24 to 28 minutes, or until the egg muffins are fully set and a toothpick inserted into the center comes out clean.
- Cool and Remove: Remove the muffins from the oven and let them cool for a few minutes. Run a butter knife or thin spatula around the edges of each muffin to loosen them, then carefully remove from the tin.
- Serve or Store: Enjoy the egg muffins immediately, or allow them to cool completely on a wire rack before refrigerating or freezing. Reheat thoroughly before eating. Optionally top with avocado, salsa, hot sauce, or freshly chopped parsley for extra flavor.
Notes
- You can store the egg muffins in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat in the microwave for about 30-45 seconds or until warmed through.
- Feel free to customize the vegetables and cheese to your preference or dietary needs.
- Using a muffin tin with removable liners can make cleanup easier.
- If using frozen vegetables, ensure they are fully thawed and drained of excess moisture before using.
