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Egg Muffins Recipe

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 54kcal
Author FoodFaithFitness

Ingredients

  • 12 stalks of green asparagus chopped
  • 1/2 red bell pepper finely diced
  • 1/2 green bell pepper finely diced
  • 1/2 cup cherry tomatoes halved
  • 4 large eggs
  • Pinch of sea salt and black pepper
  • Pinch of cayenne pepper
  • 1/4 cup crumbled feta cheese
  • Freshly chopped parsley for garnish

Instructions

  • Preheat your oven to 350 degrees F and lightly coat a 6-cup muffin tin with nonstick spray. Divide half of the green asparagus, bell pepper, and tomatoes among the cups in the muffin tin.
    Egg Muffins Recipe step 1 top shot
  • In a large bowl add the eggs, chopped parsley, and season with a pinch of salt, pepper, and cayenne pepper. Whisk gently until combined.
    Egg Muffins Recipe step 2 top shot
  • Fill each muffin cup with the egg mixture, top with the other half of the vegetables, and sprinkle the feta evenly over the top.
    Egg Muffins Recipe step 3 top shot
  • Bake the muffins for 20- 25 minutes in the preheated oven until the eggs are set. Remove the baked egg muffins from the oven and let cool for a few minutes. Loosen the muffins with a knife then remove them from the pan and let them cool slightly on a wire rack. Enjoy the warmth!
    Egg Muffins Recipe step 4 top shot

Nutrition

Calories: 54kcal | Carbohydrates: 2g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 87mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 626IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 1mg