Baked Egg Muffins
Never skip breakfast again! Here are 30+ healthy on-the-go breakfast recipes for busy weekday mornings, plus a recipe for baked egg cups.
Servings: 12 cups
Ingredients
- 6 large eggs
- 1 cup egg whites or another 6 eggs
- ½ teaspoon sea salt
- ½ teaspoon ground pepper
- 1 teaspoon olive oil
- ½ orange bell pepper chopped
- ½ cup yellow onion chopped
- 1 cup broccoli chopped into small pieces
- 1 cup mushrooms sliced
- ⅓ cup crumbled feta
- 2 Tablespoons fresh parsley
- cooking spray I use coconut oil
Instructions
- Preheat oven to 375°F.
- Spray twelve-cup muffin tin with cooking spray or line with paper or silicone liners. I sprayed the silicone baking cups with spray, just to be on the safe side.
- Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper.
- Meanwhile, heat a skillet over medium heat with 1 teaspoon oil. Add in chopped veggies (bell pepper, onion, broccoli and mushrooms) and cook for about 5-6 minutes, until they’re a little soft and the onions are fragrant.
- Add sautéed veggies into the bowl with the whisked eggs. Add in feta and parsley and mix well.
- Pour egg mixture into muffin cups evenly. I used a 1/3 cup measuring cup to pour each one.
- Bake for 17-20 minutes, or until the egg cups are no longer jiggly and an inserted toothpick comes out clean. Allow cups to cool and enjoy immediately.
Notes
- Storage: If prepping ahead of time, store cooled cups in a sealed container in the fridge. When ready to eat, you can enjoy the cups cold or pop them in the microwave for 30-60 seconds to reheat.
Nutrition
Serving: 2cups | Calories: 145kcal | Carbohydrates: 6g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 185mg | Sodium: 340mg | Fiber: 1g | Sugar: 2g