Healthy Breakfast Egg Muffins. Easy, low carb, and freezer friendly, these healthy egg muffin cups are the perfect make ahead breakfast. Add spinach, or any favorite veggie.
Ingredients
or1 cup lightly packed baby spinach — chopped (30 g)
or3/4 cup finely diced red bell pepper — about 1 small pepper (80 g)
or3/4 cup finely diced green bell pepper — about 1 small pepper
or3/4 cup quartered cherry tomatoes — or grape tomatoes, about 1 cup whole tomatoes
or6 large units of egg, whole, raw, fresh (300 g)
or3/4 cup of egg, white, raw, fresh (182 g)
or1/4 teaspoon Dried Basil
or 1/4 teaspoon Dried Oregano
orPinch ground black pepper — or cayenne pepper if you like a little kick!
or1/4 cup crumbled feta cheese (Optional) plus additional to sprinkle on top
Preparation
1.
Preheat oven to 350 degrees F.
2.
Grease a standard non-stick 12-slot muffin pan with cooking spray and set aside.3.
Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).
4.
In a large bowl or large measuring cup with a spout, briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined.5.
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.6.
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).7.
NOTE-
Store leftover egg muffins in an airtight container or ziptop bag in the refrigerator for up to 3 days or individually wrap and freeze for up to 3 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 1 or so minutes (from frozen), depending upon your microwave.
