Egg Muffin Cups
Egg Muffin Cups are an easy ready-to-go option for busy mornings. These egg muffins are packed with bacon, spinach, bell pepper, and loaded with protein to fuel your morning!
Ingredients
- 6 cooked, crispy bacon slices chopped or crumbled
- 1 cup lightly packed baby spinach finely chopped
- 3/4 cup finely diced red bell pepper about 1 small pepper
- 6 large eggs
- 4 large egg whites
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Pinch ground black pepper
- 1/4 cup crumbled feta cheese optional
Instructions
- Preheat oven to 350°F. Prepare a muffin pan with nonstick cooking spray (a silicone muffin pan works really well).
- Divide the cooked bacon, spinach, and red bell pepper evenly among the cups.
- Whisk together eggs, egg whites, salt, basil, oregano, and pepper in a medium bowl or large measuring cup for easy pouring, until well combined. Fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta (if using) evenly over the tops of the cups.
- Bake about 25 minutes or until tops begin to brown and eggs are set. Cool on a wire rack 3 minutes. Then use a butter knife around the edges to loosen the muffins. Remove them and enjoy! Or cool completely and store them in the fridge or freezer for later.
Notes
*These egg muffins can easily be made Paleo, Whole30 and dairy free by leaving out the feta cheese.
*See the post for storage and reheating tips.
Photos by Danielle from Our Salty Kitchen.
Nutrition
Serving: 1egg muffin | Calories: 93kcal | Carbohydrates: 1g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 199mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 645IU | Vitamin C: 13mg | Calcium: 15mg | Iron: 1mg