Looking for a healthy way to start your day? Try one of these delicious egg muffins. This adaptable recipe is even diabetic-friendly, so indulge without guilt.
- 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
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. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full). In a large bowl or large measuring cup with a spout (this makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. 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.
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).
Store leftover egg muffins in an airtight container or zip-top bag in the refrigerator for up to three days or individually wrap and freeze for up to three months. Reheat gently in the microwave (once thawed or directly from frozen) until hot and warmed through to the center, about 30 seconds (from thawed) or one or so minutes (from frozen), depending upon your microwave.
This recipe is incredibly flexible. Feel free to swap the listed veggies for the same amount of any other diced vegetable or cooked, diced meat. If the vegetables are very firm, such as carrots or sweet potatoes, cook and cool them first before adding them to the cups.
Nutrition Information: SERVING: 1 muffin
Calories: 70kcal,Carbohydrate: 3g, Protein: Fat 8g, Saturated Fat 3g, Cholesterol: 96 mg; Sodium 148 mg, Fiber: 1 g, Sugar: 2 g
Recipe Source: WellPlated.com