healthy egg muffins
Healthy Egg Muffins made with spinach, peppers, tomatoes, and feta cheese.
Ingredients
- 1 cup lightly packed baby spinach chopped
- ¾ cup finely diced red bell pepper
- ¾ cup finely diced green bell pepper
- ¾ cup quartered cherry tomatoes
- 6 large eggs
- 4 large egg whites
- ¼ teaspoon kosher salt
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- Pinch ground black pepper or cayenne pepper
- ¼ cup crumbled feta cheese
Optional toppings:
- Avocado
- Salsa
- Hot sauce
- Fresh parsley
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with nonstick spray.
- Divide the spinach, red bell pepper, green bell pepper, and tomatoes evenly among the muffin cups.
- In a large bowl or measuring cup, whisk together the eggs, egg whites, salt, basil, oregano, and black pepper until smooth and combined.
- Carefully pour the egg mixture into each muffin cup until about three-quarters full.
- Sprinkle feta cheese evenly over the tops.
- Bake the Egg Muffins for 24–28 minutes, or until the centers are fully set.
- Allow the muffins to cool for several minutes. Run a butter knife around the edges to loosen and remove from the pan.
- Serve warm with avocado, salsa, or fresh parsley if desired.
- Tips & Tricks
- Use silicone muffin liners for easy removal.
- Don’t overfill the muffin cups to prevent spilling.
- Add cooked mushrooms, onions, or turkey ham for extra flavor.
- Store in batches for easy grab-and-go breakfasts.
- Reheat gently to keep the egg muffins fluffy.
Notes
- Swap feta cheese with cheddar or mozzarella if preferred.
- Add beef sausage for a heartier version.
- Serve with fresh fruit or toast for a complete breakfast.
- These healthy egg muffins are ideal for weekly meal prep.