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Healthy Baked Egg Muffins Recipe

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These Healthy Baked Egg Muffins are a nutritious and delicious breakfast option packed with fresh vegetables, protein-rich eggs, and flavorful feta cheese. Baked to perfection, they offer a convenient way to enjoy a wholesome morning meal that’s easy to prepare, customizable, and great for meal prepping.

Ingredients

Egg Mixture

  • 6 large eggs
  • 1 cup egg whites (or another 6 eggs)
  • ½ teaspoon sea salt
  • ½ teaspoon ground pepper

Vegetables & Herbs

  • ½ orange bell pepper, chopped
  • ½ cup yellow onion, chopped
  • 1 cup broccoli, chopped into small pieces
  • 1 cup mushrooms, sliced
  • 2 tablespoons fresh parsley, chopped

Additional Ingredients

  • ⅓ cup crumbled feta cheese
  • 1 teaspoon olive oil
  • Cooking spray (preferably coconut oil spray)

Instructions

  1. Preheat the oven: Set your oven to 375° F to ensure it reaches the right temperature for baking the egg muffins.
  2. Prepare muffin tin: Spray a twelve-cup muffin tin with cooking spray or line with silicone baking cups, then lightly spray the cups to prevent sticking.
  3. Whisk eggs: In a large bowl, combine 6 whole eggs and 1 cup of egg whites. Whisk thoroughly to blend, then season the mixture with ½ teaspoon sea salt and ½ teaspoon ground pepper.
  4. Sauté vegetables: Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the chopped orange bell pepper, yellow onion, broccoli, and sliced mushrooms. Cook for 5 to 6 minutes until vegetables are tender and onions become fragrant.
  5. Combine ingredients: Add the sautéed vegetables to the whisked egg mixture. Stir in the crumbled feta cheese and chopped fresh parsley until well combined.
  6. Fill muffin cups: Evenly distribute the egg and vegetable mixture into the prepared muffin tin cups, using about 1/3 cup per muffin.
  7. Bake: Place the muffin tin in the preheated oven and bake for 17 to 20 minutes, or until the egg muffins are set, no longer jiggly, and a toothpick inserted in the center comes out clean.
  8. Cool and serve: Allow the muffins to cool slightly before removing them from the tin. Serve warm immediately or store for later.

Notes

  • You can substitute egg whites with additional whole eggs if preferred, but using egg whites lowers cholesterol.
  • Feel free to swap or add other vegetables like spinach, tomatoes, or zucchini for variety.
  • Using silicone baking cups makes muffin removal easier and reduces cleanup.
  • These muffins are great for meal prep and can be stored refrigerated for up to 5 days.
  • Reheat in the microwave for about 30 seconds before serving.

Find it online: https://marthatasty.com/healthy-baked-egg-muffins-recipe/