Egg Muffins
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!
Foto: Well Plated
Ingredients
- 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)
- 6 large eggs
- 4 large egg whites
- 1/4 teaspoon kosher salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Pinch ground black pepper (or cayenne pepper if you like a little kick!)
- 1/4 cup crumbled feta cheese (plus additional to sprinkle on top)
- Optional toppings: avocado (salsa, hot sauce, freshly chopped parsley)
Steps
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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.
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Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).
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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.
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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.
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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).
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| lightly packed baby spinach | 1 cup | - | - |
| finely diced red bell pepper | 0.75 cup | - | - |
| finely diced green bell pepper | 0.75 cup | - | - |
| quartered cherry tomatoes | 0.75 cup | Rp 12.000/kg | Rp 2.133 |
| large eggs | 6 | - | - |
| large egg whites | 4 | - | - |
| kosher salt | 0.25 teaspoon | - | - |
| dried basil | 0.25 teaspoon | - | - |
| dried oregano | 0.25 teaspoon | - | - |
| Pinch ground black pepper | - | - | - |
| crumbled feta cheese | 0.25 cup | - | - |
| Optional toppings | - | - | - |
*Estimated market prices, may vary by region
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