Veggie Stuffed Egg Muffin
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • • 6 large eggs
  • • ½ cup egg whites
  • • ⅓ cup light (fat free) feta
  • • ½ tablespoon olive oil
  • • 1 cup frozen broccoli, chopped
  • • 1 cup portobello mushrooms, chopped
  • • 1 cup baby spinach
  • • ⅓ cup yellow onion, chopped
  • • 1 tablespoon garlic, minced
  • • ¼ teaspoon sea salt
  • • ¼ teaspoon pepper
Instructions
  1. Preheat oven to 350F degrees. Line muffin pan with parchment paper cups. Spray cups and muffin pan.
  2. In a large bowl, crack 6 eggs and pour in ½ cup egg whites. Whisk together.
  3. Add ⅓ cup fat free feta to egg mixture. Stir to combine.
  4. Pour ½ tablespoon olive oil in a large frying plan and turn heat on high.
  5. Add 1 cup frozen broccoli, 1 cup chopped portobello mushrooms, 1 cup baby spinach, ⅓ cup chopped onion, 1 tablespoon minced garlic, ¼ teaspoon sea salt, ¼ teaspoon pepper.
  6. Cook veggies until soft (about 5-8 minutes)
  7. Once veggies are cooked, remove from heat and add to egg mixture.
  8. Whisk eggs and veggies together until well combined.
  9. Scoop ⅓ cup into each muffin cup (don't over fill, as they will rise)
  10. Place in oven for 25 minutes.
  11. Once cooked, let egg muffins cool and place in individual baggies (2 per baggie) for a grab and go breakfast!
  12. Enjoy!
Recipe by Afitcado at https://www.afitcado.com/veggie-stuffed-egg-muffin/