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Egg Muffins

from kristineskitchenblog.com
These easy Egg Muffins are a delicious, filling and healthy breakfast idea. Bake and enjoy them right away, or store them in the fridge or freezer for a quick, make-ahead breakfast. Pair them with a slice of toast or a piece of fruit, and enjoy!
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Servings: 6 muffins
Calories: 85kcal

Ingredients

  • 6 large eggs
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup chopped fresh spinach
  • ¼ cup chopped red bell pepper
  • ¼ cup finely chopped red onion
  • ¼ cup crumbled feta cheese

Instructions

  • Preheat oven to 350° F. Spray 6 wells of a muffin tin with cooking spray.
  • In a large (4 cup) liquid measuring cup or mixing bowl, whisk together the eggs, garlic powder, salt and pepper until well combined.
  • Pour the egg mixture into the greased muffin tin, dividing it equally between the 6 muffin wells. Each one should be about ⅔ full.
  • Sprinkle the chopped spinach, bell pepper, red onion and feta cheese onto the egg mixture in the pan, dividing equally between the 6 egg muffins.
  • Bake for 16-20 minutes, until the eggs are set. The muffins may puff up as they bake, and will shrink down again as they cool. Serve hot from the oven.

Video

Notes

  • Recipe may be doubled to make 12 egg muffins.
  • Egg muffins may be stored in an airtight container in the refrigerator for up to 3 days or in the freezer, wrapped airtight, for up to 2 months. Reheat gently in the microwave, with a paper towel underneath to catch extra moisture.

Nutrition

Serving: 1muffin | Calories: 85kcal | Carbohydrates: 2g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 233mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 693IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 1mg
Nutrition information is only an estimate.
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