Mackle Family Cook Book

Egg Muffins

Name: Egg Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Servings: 12 muffins
Ingredients: 1 cup lightly packed baby spinach chopped; 3/4 cup finely diced red bell pepper about 1 small pepper; 3/4 cup finely diced green bell pepper about 1 small pepper; 3/4 cup quartered cherry tomatoes or grape tomatoes, about 1 cup whole tomatoes; 6 large eggs; 4 large egg whites; 1/4 teaspoon kosher salt; 1/4 teaspoon dried basil; 1/4 teaspoon dried oregano; Pinch ground black pepper or cayenne pepper if you like a little kick!; 1/4 cup crumbled feta cheese plus additional to sprinkle on top; Optional toppings: avocado salsa, hot sauce, freshly chopped parsley

Servings: 12 muffins

porzioni

15 mins

tempo di preparazione

40 minutes

tempo totale

Inizia a Cucinare

Ingredienti

1 cup lightly packed baby spinach chopped

3/4 cup finely diced red bell pepper about 1 small pepper

3/4 cup finely diced green bell pepper about 1 small pepper

3/4 cup quartered cherry tomatoes or grape tomatoes, about 1 cup whole tomatoes

6 large eggs

4 large egg whites

1/4 teaspoon kosher salt

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

Pinch ground black pepper or cayenne pepper if you like a little kick!

1/4 cup crumbled feta cheese plus additional to sprinkle on top

Optional toppings: avocado salsa, hot sauce, freshly chopped parsley

Istruzioni

GENEROUSLY coat a muffin tin with nonstick spray and add mix-ins.

Whisk together the eggs, egg whites, herbs, and spices.

Fill each cup, then crumble feta over the top.

Bake egg muffins at 350 degrees for 24 to 28 minutes, until set. Let cool, then use a butter knife to loosen the outside of the muffins. Serve hot or store for later. ENJOY!

Tips to Prevent Sticking

Nonstick Spray. I cannot stress enough how important it is to generously coat your muffin pan with nonstick spray. These egg muffins love to stick to the pan, so you have to put a thick layer of the spray between the eggs and the muffin pan itself.

Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).

In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.

Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later (see notes for more details).