So many people skip breakfast because they are so busy and constantly on the go. (Does this sounds like you?)
Although I don’t skip breakfast because I like to eat way too much, I do know the feeling of being super busy and needing something that’s quick. I don’t have “extra” time. So finding the concept of making egg muffins was so dope!
I’ve always liked omelets but don’t always have the luxury of sitting down to enjoy one. Plus, we all know that eggs are super nutritious for us and CHEAP. And making egg muffins is like making a walking omelet so it’s just a WIN all around.
Now, I’ll tell you. I don’t really follow a recipe when I make mine. I will basically use any vegetables and seasonings I have on hand that day and then let the ancestors guide me. LOL
I don’t use meat in them often but have tried them with turkey sausage, turkey bacon, and shrimp. They were all really good.
I also typically use all egg whites (hence, the picture).
But for my folks who like to start with a recipe first and then modify down the line, here you go.
- 1 cup lightly packed baby spinach chopped
- 3/4 cup finely diced red bell pepper about 1 small pepper
- 3/4 cup finely diced green bell pepper about 1 small pepper
- 3/4 cup quartered cherry tomatoes or grape tomatoes, about 1 cup whole tomatoes
- 6 large eggs
- 4 large egg whites
- 1/4 teaspoon kosher salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Pinch ground black pepper or cayenne pepper if you like a little kick!
- 1/4 cup crumbled feta cheese plus additional to sprinkle on top
- Optional toppings: avocado salsa, hot sauce, freshly chopped parsley
- Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).
- In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.
- Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later (see notes for more details).
- Store leftover egg muffins in an airtight container or ziptop bag in the refrigerator for up to 3 days or individually wrap and freeze for up to 3 months. Reheat gently in the microwave (once thawed or directly from frozen) until hot and warmed through to the center, about 30 seconds (from thawed) or 1 or so minutes (from frozen), depending upon your microwave.
- This recipe is incredibly flexible. Feel free to swap the listed veggies for the same amount of any other diced vegetable or cooked, diced meat. If the vegetables are very firm, such as carrots or sweet potatoes, I recommend cooking and cooling them first before adding them to the cups.
Source: Well Plated