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egg muffins with spinach peppers and feta baked in a muffin tin

Egg Muffins

Easy baked egg muffins made with eggs, egg whites, spinach, bell peppers, cherry tomatoes, herbs, and feta cheese. A simple meal prep breakfast that reheats quickly.
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Prep Time 15 minutes
Cook Time 20 minutes
rest time 5 minutes
Total Time 40 minutes
Servings: 12 egg muffins
Course: Breakfast
Cuisine: American
Calories: 78
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • Egg Base
  • 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
  • Vegetables
  • 1 cup lightly packed baby spinach chopped (about 30 g)
  • 3/4 cup finely diced red bell pepper about 1 small pepper (about 110 g)
  • 3/4 cup finely diced green bell pepper about 1 small pepper (about 110 g)
  • 3/4 cup quartered cherry tomatoes or grape tomatoes about 1 cup whole tomatoes (about 115 g)
  • Cheese
  • 1/4 cup crumbled feta cheese plus additional to sprinkle on top (about 38 g)
  • Optional Toppings
  • Avocado
  • Salsa
  • Hot sauce
  • Freshly chopped parsley

Equipment

  • 12-cup muffin pan
  • Large mixing bowl
  • Whisk
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Cooking spray or oil
  • Small knife or silicone spatula

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan well with cooking spray or oil.
  2. In a large mixing bowl, whisk together the eggs, egg whites, kosher salt, dried basil, dried oregano, and black pepper or cayenne.
  3. Divide the chopped spinach, diced red bell pepper, diced green bell pepper, and quartered cherry tomatoes evenly between the muffin cups.
  4. Pour the egg mixture over the vegetables, filling each cup about 3/4 full.
  5. Sprinkle crumbled feta cheese over the top of each cup. Add a little extra feta if desired.
  6. Bake for 18 to 22 minutes, or until the egg muffins are puffed, set in the center, and lightly golden on top.
  7. Let cool in the pan for 5 minutes.
  8. Run a small knife or silicone spatula around the edges, then remove the muffins from the pan.
  9. Serve warm with avocado, salsa, hot sauce, or freshly chopped parsley.

Nutrition

Calories: 78kcalCarbohydrates: 3gProtein: 7gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 99mgSodium: 159mgPotassium: 155mgFiber: 1gSugar: 2gVitamin A: 890IUVitamin C: 23mgCalcium: 55mgIron: 1mg

Video

Notes

  • Grease the muffin pan well to prevent sticking.
  • A silicone muffin pan or silicone liners make removal easier.
  • Pat juicy tomatoes dry before adding them to the cups.
  • Do not overfill the muffin cups because the eggs puff as they bake.
  • Use all whole eggs if preferred; replace the egg whites with about 2 additional whole eggs.
  • Store in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Reheat gently in the microwave or oven until warmed through.

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