Go Back
+ servings
Baked egg and veggie cups on a wood cutting board.
Print Recipe
3.92 from 37 votes

Baked Egg Muffins

These healthy baked egg cups are loaded with protein and veggies. Make them at the beginning of the week for a quick, on-the-go breakfast option for busy mornings.
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: baked egg muffins
Servings: 12 cups
Calories: 145kcal

Ingredients

  • 6 large eggs
  • 1 cup egg whites or another 6 eggs
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon olive oil
  • 1/2 orange bell pepper chopped
  • 1/2 cup yellow onion chopped
  • 1 cup broccoli chopped into small pieces
  • 1 cup mushrooms sliced
  • 1/3 cup crumbled feta
  • 2 Tablespoons fresh parsley
  • cooking spray I use coconut oil

Instructions

  • Preheat: Preheat oven to 375° F.
  • Prep muffin tin: Spray twelve-cup muffin tin with cooking spray or line with silicone baking cups. I sprayed the silicone baking cups with spray, just to be on the safe side.
  • Whisk eggs: Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper.
  • Sauté vegetables: 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 mix-ins: Add sautéed veggies into the bowl with the whisked eggs. Add in feta and parsley and mix well.
  • Divide mixture: Pour egg mixture into muffin cups evenly. I used a 1/3 cup measuring cup to pour each one.
  • Bake: 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