Easy Egg Muffins
Nutrition plays a key role in maintaining daily wellness. With a bit of prep at the start of the week, it's easy to stay on track. One great option is making a batch of egg muffins to store in the fridge—perfect for a quick, healthy breakfast or snack. These muffins are loaded with nutrients, thanks to Eggland's Best eggs, fresh vegetables, and herbs.
Ingredients
12 Eggland’s Best eggs, large
1/2 Cup grape/cherry tomatoes, cut in half
1 Cup spinach, chopped
1/4 Cup large red bell pepper, finely dicedfresh basil, cut into ribbons
1/4 Cup shredded Parmesan cheese
1 tsp. salt
1/2 tsp. pepper
Preparation
- Preheat oven to 350°F.
- Spray a muffin tin with cooking spray.
- In a large bowl, whisk eggs together with salt and pepper.
- Mix in the remaining ingredients then fill the muffin tin.
- Bake for 20-25 minutes and serve. Cool remaining muffins completely and store in the refrigerator.
- Reheat in microwave for 45 seconds to 1 minute until hot.
- To make this recipe dairy-free, omit Parmesan cheese.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 4 |
|---|---|
| Calories | 211 |
| Fat | 13.1g |
| Saturated Fat | 4g |
| Cholesterol | 525mg |
| Sodium | 821mg |
| Carbohydrates | 2.3g |
| Dietary Fiber | 0.6g |
| Protein | 20.6g |
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