Egg Muffins Recipe
These egg muffins are packed with protein, colorful veggies, and creamy feta, making them the perfect grab-and-go breakfast or snack. Light, fluffy, and full of flavor, they’re an easy way to start the day with a nutritious and satisfying bite.
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Servings: 12 muffins
Calories: 90kcal
Ingredients
- 6 large eggs
- 4 large egg whites
- 1 cup lightly packed baby spinach chopped
- ¾ cup finely diced red bell pepper about 1 small pepper
- ¾ cup finely diced green bell pepper about 1 small pepper
- ¾ cup quartered cherry or grape tomatoes about 1 cup whole tomatoes
- ¼ teaspoon kosher salt
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- Pinch of ground black pepper or cayenne for extra heat
- ¼ cup crumbled feta cheese plus extra for topping
- Optional toppings: avocado salsa hot sauce, freshly chopped parsley
Instructions
- Preheat the oven to 350°F and position a rack in the center. Lightly grease a standard 12-cup muffin tin with nonstick cooking spray. Evenly distribute the chopped spinach, red bell pepper, green bell pepper, and tomatoes into the muffin cups. They should be approximately two-thirds full, allowing space for the eggs to expand while baking.
- In a large mixing bowl or a measuring cup with a spout for easy pouring, vigorously whisk together the eggs, egg whites, kosher salt, basil, oregano, and black pepper until well blended. Carefully pour the egg mixture into each muffin cup, filling them about three-quarters of the way to ensure they don’t overflow during baking. Sprinkle crumbled feta evenly over the tops.
- Place the muffin tin in the oven and bake for 24 to 28 minutes, or until the egg muffins are fully set and slightly golden around the edges. Remove from the oven and let them rest for a few minutes before running a butter knife around the edges to gently loosen them. Serve warm straight from the pan, or transfer to a wire rack to cool before storing in the refrigerator or freezer for later enjoyment.
Notes
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To Store:
- Allow muffins to cool completely before storing.
- Place in an airtight container and refrigerate for up to 3 days.
- Store all muffins together or portion them into individual containers for easy grab-and-go meals.
- Plastic wrap or resealable plastic bags work well for portability.
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To Reheat:
- Unwrap the muffins if needed and place them on a microwave-safe plate.
- Heat in the microwave on medium power until warmed through.
- Reheat for about 30 seconds if thawed or 1 to 2 minutes if frozen.
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To Freeze:
- Let muffins cool completely before freezing.
- Individually wrap each muffin in plastic wrap for easy portioning.
- Store wrapped muffins in a zip-top bag and freeze for up to 3 months.
- Thaw overnight in the refrigerator or reheat directly from frozen.
Nutrition
Calories: 90kcal
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