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Veggie Loaded Egg Muffins

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Courses: ,
Servings: 12
Ingredients
  • 2 jarred roasted bell peppers, about 4-oz plus extra for garnish.
  • 1 green onion
  • 2 cups baby spinach
  • 1/2 cup crumbled reduced-fat feta cheese
  • 12 large eggs
  • 1/4 cups low-fat milk
  • 1 tsp Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
Instructions
  1. 1
    Preheat oven to 350 degrees. Spray the cups of a 12-cup muffin pan generously with non-stick cooking spray.
  2. 2
    Finely chop roasted red bell pepper, green onion, and spinach; divide evenly among muffin cups. Top with feta cheese.
  3. 3
    Whisk eggs with milk, Italian seasoning, salt and pepper in a large bowl.
  4. 4
    Pour egg mixture evenly among muffin cups and bake until eggs are set, about 22-25 minutes.
  5. 5
    Cool in muffin time for 5 minutes before removing.
  6. 6
    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 tim. A silicone muffin pan can be useful here too, but you’ll still need to coat the cups with non-stick cooking spray.
Read it online: https://ncegg.org/recipe/veggie-loaded-egg-muffins/