Egg Muffins Recipe

🧂 Ingredients

• 6 large eggs
• 4 large egg whites
• 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 or grape tomatoes

  about 1 cup whole tomatoes
• ¼ teaspoon kosher salt
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• Pinch of ground black pepper

  or cayenne for extra heat
• ¼ cup crumbled feta cheese

  plus extra for topping
• Optional toppings: avocado salsa

  hot sauce, freshly chopped parsley

Instructions

• 1 Preheat the oven to 350°F and position a rack in the center. Lightly grease a
  standard 12-cup muffin tin with nonstick cooking spray. Evenly distribute the
  chopped spinach, red bell pepper, green bell pepper, and tomatoes into the
  muffin cups. They should be approximately two-thirds full, allowing space for
  the eggs to expand while baking.
• 2 In a large mixing bowl or a measuring cup with a spout for easy pouring,
  vigorously whisk together the eggs, egg whites, kosher salt, basil, oregano, and
  black pepper until well blended. Carefully pour the egg mixture into each muffin
  cup, filling them about three-quarters of the way to ensure they don’t overflow
  during baking. Sprinkle crumbled feta evenly over the tops.
• 3 Place the muffin tin in the oven and bake for 24 to 28 minutes, or until the egg
  muffins are fully set and slightly golden around the edges. Remove from the oven
  and let them rest for a few minutes before running a butter knife around the
  edges to gently loosen them. Serve warm straight from the pan, or transfer to a
  wire rack to cool before storing in the refrigerator or freezer for later
  enjoyment.

Nutrition Info