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Healthy Breakfast Egg Muffins (12 Servings)

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Ingredients

Scale
  • 1 cup of lightly packed baby spinach, chopped
  • ¾ cup of finely diced red bell pepper (about 1 small pepper)
  • ¾ cup of finely diced green bell pepper (about 1 small pepper)
  • ¾ cup of quartered cherry tomatoes or grape tomatoes (about 1 cup of whole tomatoes)
  • 6 large eggs
  • 4 large egg whites
  • ¼ teaspoon of kosher salt
  • ¼ teaspoon of dried basil
  • ¼ teaspoon of dried oregano
  • A pinch of ground black pepper or cayenne pepper (include this ingredient if you’re looking for a bit of kick!)
  • ¼ cup of crumbled feta cheese plus additional to sprinkle on top
  • avocado salsa, hot sauce, freshly chopped parsley (optional topping ideas)

Instructions

  1. Heat up your oven to 350 degrees Fahrenheit with a rack in its middle. Using a nonstick spray, lightly coat a regular 12-cup muffin tin.
  2. Fill the cups halfway with spinach, green bell pepper, red bell pepper, and tomatoes (these ingredients should make up about two-thirds of the muffin tin cups.
  3. Briskly whisk the eggs, salt, egg whites, oregano, basil, and pepper together in a large mixing bowl or use a big measuring cup that has a spout (this is the better option because the mixture is easier to pour this way) until the mixture is well blended.
  4. Fill each muffin cup with the egg mixture up to three-quarters up the sides. Using a fork, evenly distribute the feta over the cups’ tops.
  5. Bake the egg muffins until they are set; this should take about 24 to 28 minutes. Allow them to cool afterward for a few minutes before loosening with a butter knife along the sides of each muffin.
  6. Remove the egg muffins out of the muffin tin and serve them right away, or leave them to cool atop a wire rack and store in the refrigerator or freezer.

This recipe is definitely one you should try out in your kitchen. Aside from the fact that you’ll love the results, it’s a quick and easy process, and it’s tough to get it wrong. All you need to do is follow the cooking instructions in this article for the best results.

If you’d like to see more ideas for egg muffin recipes, then we recommend that you check out this video recipe.

Notes

  1. Refrigerate leftover egg muffins for up to 3 days in an airtight jar or zip top bag, or wrap them individually and freeze them for up to 3 months. Reheat the egg muffins in the microwave until they are quite hot and warmed all the way to the center (you can do this after thawing them or directly from frozen). Ensure that you reheat for about 30 seconds (if defrosting) or 1 minute (if warming from a frozen state), depending on your microwave.
  2. This recipe is extremely adaptable, so feel free to substitute any other chopped vegetable or cooked, chopped meat for the vegetables included in this recipe. We recommend cooking and chilling the veggies first before you add them to the cups if they are quite hard; do this for carrots or sweet potatoes.

Find it online: https://blogchef.net/how-long-to-cook-egg-muffins/