Baked Egg Muffins - Grab and Go - Great For Start Of Week Meal Prep

Ingredients

  • 6 large eggs

  • 1 cup egg whites, or another 6 eggs

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon ground pepper

  • 1 teaspoon olive oil

  • 1/2 orange bell pepper, chopped

  • 1/2 cup yellow onion, chopped

  • 1 cup broccoli, chopped into small pieces

  • 1 cup mushrooms, sliced

  • 1/3 cup crumbled feta

  • 2 Tablespoons fresh parsley

  • cooking spray, I use coconut oil

Instructions 

  • Preheat: Preheat oven to 375° F.

  • Prep muffin tin: Spray twelve-cup muffin tin with cooking spray or line with silicone baking cups.

  • Whisk eggs: Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper.

  • Sauté vegetables: Meanwhile, heat a skillet over medium heat with 1 teaspoon oil. Add in chopped veggies (bell pepper, onion, broccoli and mushrooms) and cook for about 5-6 minutes, until they’re a little soft and the onions are fragrant.

  • Add mix-ins: Add sautéed veggies into the bowl with the whisked eggs. Add in feta and parsley and mix well.

  • Divide mixture: Pour egg mixture into muffin cups evenly. I used a 1/3 cup measuring cup to pour each one.

  • Bake: Bake for 17-20 minutes, or until the egg cups are no longer jiggly and an inserted toothpick comes out clean. Allow cups to cool and enjoy immediately.

    Source: eatingbirdfood.com

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