Egg Muffins
April 3, 2020
Prep Time
20 minutes
Cook Time
28 minutes
Total Time
48 minutes
Ingredients
- 1 cup lightly packed spinach, chopped
- 1 1/2 cup finely diced bell pepper (red, green, or yellow)
- 3/4 cup cherry tomatoes, diced
- 8 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Pinch black pepper
- Pinch of cayenne pepper if you like a little kick!
- Dash of hot sauce (optional)
- 1/2 cup cooked and crumbled meat of choice (optional)
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Preheat to 350 degrees F.
- Lightly grease a standard 12-cup muffin tin.
- Divide the spinach, bell pepper, tomatoes and meat (if using) among the cups (they will be about two-thirds of the way full)
- In a large bowl, whisk together the eggs, salt, basil, oregano, pepper, cayenne pepper, and hot sauce (if using) until well combined.
- Fill each muffin cup 3/4 of the way to the top with the egg mixture.
- Sprinkle the feta evenly over the tops of the cups.
- Bake for 23-28 minutes, until the egg muffins are set.
- Let cool for a few minutes before removing from pan.
- Refrigerate or freeze if not eating immediately.