Healthy Breakfast Egg Muffins

Breakfast Egg Muffins

Healthy Breakfast Egg Muffins. Easy, low carb, and freezer friendly, these healthy egg muffin cups are the perfect make ahead breakfast. Add spinach, ham, hashbrowns, or any favorite veggie. Delicious with or without cheese, so these can be Paleo, Whole 30, and dairy free too!
YIELD: 12 muffins PREP TIME: 15 minutes COOK TIME: 25 minutes TOTAL TIME: 40 minutes
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 or grape tomatoes (about 1 cup whole tomatoes)
6 large eggs
4 large egg whites
1/4 teaspoon kosher salt
1/4 teaspoon McCormick Dried Basil
1/4 teaspoon McCormick 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
Directions:
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).
Store leftover egg muffins in an airtight container or ziptop bag in the refrigerator for up to 3 days or individually wrap and freeze for up to 3 months. Reheat gently in the microwave (once thawed or directly from frozen) until hot and warmed through to the center, about 30 seconds (from thawed) or 1 or so minutes (from frozen), depending upon your microwave.
This recipe is incredibly flexible. Feel free to swap the listed veggies for the same amount of any other diced vegetable or cooked, diced meat. If the vegetables are very firm, such as carrots or sweet potatoes, I recommend cooking and cooling them first before adding them to the cups.
All images and text ©Erin Clarke/Well Plated.
NUTRITION INFORMATION Serving Size: 1 muffin
Amount Per Serving: Calories: 70 Calories Total Fat: 3g Saturated Fat: 1g Cholesterol: 96mg S

image source: http://naturallycurlye.com/healthy-eating-breakfast-muffins