How to Make Egg muffins

Eggs + Egg Whites : The protein-packed foundation of these muffins.

Fresh Vegetables : Adds flavor, nutrition, and texture. Try spinach, bell peppers, and cherry tomatoes.

Herbs & Spices : Essential for boosting flavor, especially in egg-white-heavy recipes.

Cheese (Optional) : Feta, cheddar, or your favorite cheese can add extra richness.

Toppings : Customize with avocado, salsa, hot sauce, or fresh parsley for added taste.

1 cup lightly packed baby spinach chopped

¾ cup finely diced red bell pepper about 1 small pepper

¾ cup finely diced green bell pepper about 1 small pepper

¾ cup quartered cherry tomatoes or grape tomatoes, about 1 cup whole tomatoes

6 large eggs

4 large egg whites

¼ teaspoon kosher salt

¼ teaspoon dried basil

¼ teaspoon dried oregano

Pinch ground black pepper or cayenne pepper if you like a little kick!

¼ cup crumbled feta cheese plus additional to sprinkle on top

Optional toppings: avocado salsa, hot sauce, freshly chopped parsley

Grease : Coat a muffin tin generously with nonstick spray and add your chosen mix-ins.

Whisk : In a bowl, whisk together eggs, egg whites, herbs, and spices.

Fill : Pour the egg mixture into the muffin cups, then sprinkle feta on top.

Cook : Bake at 350°F (175°C) for 24 to 28 minutes until set.

Cool & Serve : Let them cool slightly, then loosen the edges with a butter knife. Enjoy fresh or store for later!