Breakfast Egg Muffins

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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

  1. Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray.
  2. Cook the red bell pepper, cherry tomatoes, shallot and olives in a skillet.
  3. Add broccoli and spinach and cook, stirring, until soft, about 5 minutes. Remove from heat and let cool for 5 minutes.
  4. Meanwhile, whisk eggs, salt and pepper in a large bowl.
  5. Place the veggies in the muffin tray evenly, and divide the egg mixture among the prepared muffin cups. Top with crumbled feta (optional)
  6. Bake until firm to the touch, 25 to 30 minutes.
  7. Let it stand for 5 minutes before removing from the muffin tin.

Nutritional Information

Calories: 196
Fat: 10.4g
Sodium: 292 mg
Carbohydrate: 14.9g
Sugars: 8.8g
Protein: 13.3g

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