Mediterranean Egg Muffin Cups
Prep Time: 10 min
Cook Time: 20 min
Servings: 6
Eggs muffin cups are easy to make and can use up any veggies that you have in the fridge! Feel free to experiment with abandon to find a combination that you love. This recipe is as easy as adding chopped vegetables to a muffin tin. Then, simply layer the eggs on top. Pop in the oven for a bit and you are done!
Ingredients
- 3 large whole eggs and 6 egg whites, blended together
- 1.5 cups fresh spinach, finely chopped
- 0.5 cup bell peppers, seeds removed and finely chopped
- 3 TBS feta cheese, optional
- Salt and pepper to taste
Directions
- Preheat oven to 350°F. Spray a 6-cup muffin tin with nonstick oil spray.
- Add an equal amount of the veggies and feta to the bottom of each muffin tin.
- Blend egg whites with yolks, either by whisking in a bowl or popping in the blender for a few seconds (which makes them particularly fluffy). Pour the eggs into the greased muffin tin, about 1/6 for each muffin tin.
- Bake for 15- 20 minutes (you want the eggs to be cooked through. The amount of water in your veggies can impact cooking time…we find that poking a knife in the center of one is a good way to tell if they are done.)
- These are perfect for breakfast or a quick snack! You can reheat them in the microwave.