Ingredients
- 12 stalks 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
- 1/4 cup fresh parsley finely chopped
- Pinch sea salt and black pepper
- Pinch cayenne pepper
- 1/4 cup feta cheese crumbled
Instructions
- Preheat your oven to 350 degrees Fahrenheit 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.
- In a large bowl add the eggs, chopped parsley, and season with a pinch of salt, pepper, and cayenne pepper. Whisk gently until combined.
- Fill each muffin cup with the egg mixture, top with the other half of the vegetables, and sprinkle the feta evenly over the top.
- 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.
