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Veggie Loaded Egg Muffins

2.6 out of 5 stars | 7 ratings
Veggie Loaded Egg Muffins

This is a great dish for a grab-and-go breakfast! For a make-ahead version, simply allow to cool completely, before dividing into individual portions and freezing for future enjoyment. When you’re ready to cook them, simply microwave for 60-90 seconds.

This recipe from American Egg Board - Recipes is an American Heart Association Heart-Check Certified Recipe.

Nutrition Facts

Veggie Loaded Egg Muffins
CaloriesCalories
101 Per Serving
ProteinProtein
8g Per Serving
FiberFiber
0g Per Serving

Ingredients

Servings  12   Serving Size   1 egg muffin

  • 2 jarred roasted red bell peppers (about 4 ounces), plus extra for garnish
  • 1 green onion
  • 2 packed cups baby spinach
  • 1/2 cup crumbled, reduced-fat feta cheese
  • 12 large eggs
  • 1/4 cup low-fat milk
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 350°F. Spray the cups of a 12-cup muffin pan generously with non-stick cooking spray.
  2. Finely chop roasted red bell pepper, green onion and spinach; divide evenly among muffin cups. Top with feta cheese.
  3. Whisk eggs with milk, Italian seasoning, salt and pepper in a large bowl.
  4. Pour egg mixture evenly among muffin cups and bake until eggs are set, about 22-25 minutes.

  5. Cool in muffin tin for 5 minutes before removing.

    NOTE: Be sure to coat muffin pan cups thoroughly so that eggs can easily be removed. A toothpick can be used around the edges to help release them from the tin. A silicone muffin pan can be useful here too, but you’ll still need to coat the cups with non-stick cooking spray.

 

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