This is a great dish for a grab-and-go breakfast! For a make-ahead version, simply allow to cool completely, before dividing into individual portions and freezing for future enjoyment. When you’re ready to cook them, simply microwave for 60-90 seconds.

Veggie Loaded Egg Muffins
Prep: 5 minutes
Cook: 20 minutes
Serves: 12

2 jars (4 oz. each) roasted red bell peppers
1 green onion
2 cups baby spinach, packed
1/2 cup crumbled reduced-fat feta cheese
12 large eggs
1/4 cup low-fat milk
1 tsp. Italian seasoning
1/2 tsp. kosher salt
1/4 tsp. ground black pepper

1. Preheat oven to 350°F. Spray the cups of a 12-cup muffin pan generously with non-stick cooking spray.
2.Finely chop roasted red bell pepper, green onion and spinach; divide evenly among muffin cups. Top with feta cheese.
3. Whisk eggs with milk, Italian seasoning, salt and pepper in a large bowl.
4. Pour egg mixture evenly among muffin cups and bake until eggs are set, about 22-25 minutes.
5. Cool in muffin tin for 5 minutes before removing.

*recipe and image provided by The Incredible Egg

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Breakfast Recipes, Parties, Holidays and Gatherings, Recipes Blog | February 5th, 2023