Breakfast - Quick Meals
Veggie Loaded Egg Muffins
Ready to start your day on a delicious note? Seasonal veggies and fluffy eggs make these little muffins a nutritious on-the-go breakfast or a yummy brunch addition. Plus, they're a breeze to whip up!
Yields 12 Servings
Prep + Chill Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Whether you're a busy bee who needs a filling breakfast as you're running out the door or you just want a wholesome start to your day, these Veggie-Loaded Egg Muffins have got your back. Customize with your favorite veggies and cheese, and you're good to go.
Ingredients
- 2 jarred roasted red bell peppers
- 1 green onion
- 2 cups, packed baby spinach
- 1/2 cup crumbled reduced-fat feta cheese
- 12 large Rosemary Farm eggs
- 1/4 cup low-fat milk
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
- Preheat oven to 350°F. Spray the cups of a 12-cup muffin pan generously with non-stick cooking spray.
- Finely chop roasted red bell pepper, green onion and spinach; divide evenly among muffin cups. Top with feta cheese.
- Whisk eggs with milk, Italian seasoning, salt and pepper in a large bowl.
- Pour egg mixture evenly among muffin cups and bake until eggs are set, about 22-25 minutes.
- Cool in muffin tin for 5 minutes before removing.
NOTE:
Be sure to coat muffin pan cups thoroughly so that eggs can easily be removed. A toothpick can be used around the edges to help release them from the tin. A silicone muffin pan can be useful here too, but you’ll still need to coat the cups with non-stick cooking spray.
The USDA recommends cooking eggs dishes to 160°F.
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