Baked Egg Muffins

Ingredients:

• 6 large eggs
• 1 cup egg whites, or another 6 eggs
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground pepper
• 1 teaspoon olive oil
• 1/2 orange bell pepper, chopped
• 1/2 cup yellow onion, chopped
• 1 cup broccoli, chopped into small pieces
• 1 cup mushrooms, sliced
• 1/3 cup crumbled feta
• 2 Tablespoons fresh parsley
• cooking spray, I use coconut oil

Instructions: 

1. Preheat: Preheat oven to 375° F.
2. Prep muffin tin: Spray twelve-cup muffin tin with cooking spray or line with silicone baking cups. I sprayed the silicone baking cups with spray, just to be on the safe side.
3. Whisk eggs: Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper.
4. Sauté vegetables: Meanwhile, heat a skillet over medium heat with 1 teaspoon oil. Add in chopped veggies (bell pepper, onion, broccoli and mushrooms) and cook for about 5-6 minutes, until they’re a little soft and the onions are fragrant.
5. Add mix-ins: Add sautéed veggies into the bowl with the whisked eggs. Add in feta and parsley and mix well.
6. Divide mixture: Pour egg mixture into muffin cups evenly. I used a 1/3 cup measuring cup to pour each one.
7. Bake: Bake for 17-20 minutes, or until the egg cups are no longer jiggly and an inserted toothpick comes out clean. Allow cups to cool and enjoy immediately.

Notes

• Storage: If prepping ahead of time, store cooled cups in a sealed container in the fridge. When ready to eat, you can enjoy the cups cold or pop them in the microwave for 30-60 seconds to reheat.