Breakfast Egg Muffins
Play Video
Ingredients
- 1 small red bell pepper, chopped
- 12 cherry tomatoes, halved
- 1 shallot, finely chopped
- 8 pitted olives, chopped
- 1 cup broccoli, chopped
- 1/2 cup chopped spinach
- 8 large eggs
- Salt and Pepper
- 1/2 cup crumbled feta, [OPTIONAL]
Method
- Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray.
- Cook the red bell pepper, cherry tomatoes, shallot and olives in a skillet.
- Add broccoli and spinach and cook, stirring, until soft, about 5 minutes. Remove from heat and let cool for 5 minutes.
- Meanwhile, whisk eggs, salt and pepper in a large bowl.
- Place the veggies in the muffin tray evenly, and divide the egg mixture among the prepared muffin cups. Top with crumbled feta (optional)
- Bake until firm to the touch, 25 to 30 minutes.
- Let it stand for 5 minutes before removing from the muffin tin.
- SERVING SIZE:
- 6 - 8
- PREPERATION TIME:
- 60 mins
- RECIPE FEATURES:
- Vegetarian, Gluten Free
Nutritional Information
Calories: 196
Fat: 10.4g
Sodium: 292 mg
Carbohydrate: 14.9g
Sugars: 8.8g
Protein: 13.3g
