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 mins
Cook Time18 minutes mins
Total Time28 minutes mins
Servings: 6 muffins
Calories: 85kcal
- 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
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.
- 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.
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
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