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