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Feta Egg Muffins

CALORIES

PROTEIN

CARBS

FAT

SERVING SIZE

4 Egg Muffins

SERVINGS PER RECIPE

3

280

26

8

16

*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used

  • 1/2 orange bell pepper (chopped)

  • 1 cup mushrooms (chopped)

  • 1/3 cup feta

  • 12 large eggs

  • 1/2 teaspoon ground pepper

  • 1 teaspoon coconut oil

  • 2 Tablespoons fresh parsley

  • 1/2 cup yellow onion (chopped)

  • 1 cup broccoli (chopped)

  1. Preheat oven to 375° F.

  2. Spray twelve-cup muffin tin with cooking spray or line with silicone baking cups.

  3. Place eggs and egg whites into a bowl and mix.

  4. Meanwhile, heat a skillet over medium heat with 1 teaspoon oil.

  5. Add in chopped bell peppers, onions, broccoli and mushrooms.

  6. Cook for about 5-6 minutes, until soft.

  7. Add and mix veggies into the bowl with the eggs.

  8. Add and mix in feta and parsley.

  9. Pour egg mixture into muffin cups evenly.

  10. Bake for 17-20 minutes, or until the egg cups are done and an inserted toothpick comes out clean.

  11. You can eat immediately or pack up 4 egg muffins per meal/snack to come close to the given macros. Make sure to not over microwave them when re-warming.

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