Baked Egg Muffins

Servings:12 cups

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 or red capsicum, 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 180 degrees.

• Prep muffin tin: Spray twelve-cup muffin tin with cooking spray or line with silicone baking cups. I sprayed the silicone baking cups with spray, just to be on the safe side.

• 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 pan over medium heat with 1 teaspoon oil. Add in chopped veggies (capsicum, 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.

Nutrition

Serving: 2cups | Calories: 145kcal | Carbohydrates: 6g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 185mg | Sodium: 340mg | Fiber: 1g | Sugar: 2g