Feta Egg Muffins
4 Egg Muffins
SERVINGS PER RECIPE
*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
2 Tablespoons fresh parsley
1/2 cup yellow onion (chopped)
1 cup broccoli (chopped)
Preheat oven to 375° F.
Spray twelve-cup muffin tin with cooking spray or line with silicone baking cups.
Place eggs and egg whites into a bowl and mix.
Meanwhile, heat a skillet over medium heat with 1 teaspoon oil.
Add in chopped bell peppers, onions, broccoli and mushrooms.
Cook for about 5-6 minutes, until soft.
Add and mix veggies into the bowl with the eggs.
Add and mix in feta and parsley.
Pour egg mixture into muffin cups evenly.
Bake for 17-20 minutes, or until the egg cups are done and an inserted toothpick comes out clean.
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.