Every weekend, we like to spend a little bit of time on meal prep for the week. These egg muffins are always a part of that prep because we have the ingredients on hand and they are easy to make and store for later. The egg muffins pack plenty of protein and use up the vegetables you have on hand. These are great for a quick weekday breakfast or as an afternoon snack when you get home from work and are ready to raid the fridge.
Feel free to change the vegetables to what you have on hand – broccoli, asparagus, mushrooms, kale, and onions would all make great additions. To make these dairy-free, you can omit the cheese and Greek yogurt.
- 6 eggs
- 6 egg whites
- 1/2 cup plain nonfat Greek yogurt
- Salt & pepper to taste
- 1 tsp crushed red pepper flakes (optional)
- 4 cloves garlic, chopped fine
- 3/4 cup fresh chopped spinach
- 1/2 cup chopped sweet peppers (or bell peppers)
- 1/3 cup feta
- Preheat oven to 350 degrees.
- In a large bowl, whisk together eggs and egg whites. Add the Greek yogurt and mix well. Season with salt and pepper, to taste, and add in the crushed red pepper flakes if you enjoy the extra spice.
- Stir in garlic, spinach, sweet pepper, and feta. Mix well.
- Grease muffin tin well with cooking spray.
- Pour approximately 1/3 cup of egg mixture into each muffin cup.
- Bake eggs for 20-25 minutes, until eggs are firm in the center.
- Remove from oven and serve muffins warm. You can store these muffins up to 4 days in the refrigerator and reheat them in the microwave.