Egg Breakfast Muffins

Egg Breakfast Muffins
Prep Time10 minsCook Time15 minsDifficultyBeginnerYields2 ServingsCategory

Source Adapted from: Hurry The Food Up

 ½ red bell pepper, diced
 1 ½ scallions, diced
 2 cherry tomatoes, sliced
 3 eggs, beaten
 ¼ tsp salt
 ½ cup spinach, chopped
 2 tbsp feta cheese
 2 tbsp basil, fresh, chopped

Preheat the oven to 350° F.


Wash and dice the pepper, scallions, and
tomatoes and put them in a large mixing


Chop spinach and basil.


Beat eggs in separate bowl.


Grease muffin tin. You can also grease
muffin liners to make clean up a snap.


Place beaten eggs in bowl with vegetables
and herb and mix well.


Pour egg mixture into muffin pan or cups.


Bake for about 15 minutes until set.

NOTES: Option: You could also increase the number of servings
to 4 and grease an 8x8 glass baking dish. Bake mixture for
about 20 minutes. Cut into squares to serve.

Nutrition Facts

Serving Size 1

Servings 2

Amount Per Serving
Calories 149
% Daily Value *
Total Fat 9.3g15%
Saturated Fat 3.6g18%
Cholesterol 287mg96%
Sodium 514mg22%
Potassium 290mg9%
Total Carbohydrate 4g2%
Dietary Fiber 1g4%
Sugars 2g
Protein 12g24%

Calcium 11%
Iron 13%
Vitamin D 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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