Egg Muffins

Loaded egg muffins have so much flavor from colorful vegetables and tangy feta cheese. This meal prep-friendly breakfast recipe is ideal for busy mornings.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 72kcal

Author John Kanell

Ingredients

10 large eggs
⅓ cup half and half (79mL)
1 teaspoon salt
½ teaspoon ground black pepper
1 cup baby spinach chopped (20g)
½ cup diced red bell pepper (74g)
¼ cup diced onion (37g)
4 oz feta crumbled (112g)

Instructions

Preheat the oven to 350°F. Grease a 12-cup muffin pan with butter or baking spray.
In a medium bowl, whisk together the eggs, half and half, salt, and black pepper. Stir in the spinach, bell pepper, onion, and half of the cheese.
Divide the mixture evenly among the muffin cups. Sprinkle tops with the remaining cheese.
Bake for 25 minutes or until the eggs are set. Serve immediately or let cool completely and refrigerate in an air-tight container for up to 5 days.

Notes

Crumble your own feta: Block feta melts better than the pre-crumbled kind and will end up having a better texture once baked.
Use different cheese: Egg muffins are endlessly customizable! For a different flavor, use a different cheese like your favorite shredded cheddar cheese, smoked gouda, or crumbled goat cheese.
Add meat: Feel free to add ½ cup of cooked meat to the egg mixture. Some ideas are sausage, diced ham, and crumbled bacon. If you add meat, decrease the number of eggs to 8.
Change up the vegetables: These breakfast muffins are a great way to increase your veggie intake, so use different ones in each batch to eat the rainbow! Green and yellow bell peppers, sun-dried tomatoes, sauteed mushrooms, chopped broccoli, and sliced green onions are all delicious additions.
Add herbs and seasonings: Fresh herbs like parsley and chives, or seasonings like garlic powder, onion powder, and red pepper flakes (for my spicy food lovers) are all easy add-ins for even more flavorful egg cups.
Use nonstick spray: These egg muffin cups are prone to sticking to the muffin tin if not greased beforehand, so be sure to coat the pan very well with butter, baking spray, or olive oil!
The cups will be almost completely full with the egg mixture. But don’t worry, they will not overflow. They do, however, puff up quite a bit in the oven — like a soufflé! — and will fall quickly once removed.

Nutrition