Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::12
Yield::12 muffins
Ingredients
cooking spray
6 large eggs
1 ½ cups frozen chopped spinach, thawed and drained
1 cup chopped red bell pepper
7 ounces diced fully cooked ham
¾ cup egg whites
¼ cup crumbled feta cheese
2 tablespoons water
salt and ground black pepper to taste
Directions
Preheat the oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or line with paper liners.
Combine eggs, spinach, red bell pepper, ham, egg whites, feta cheese, water, salt, and pepper in a large bowl. Ladle egg mixture into the prepared muffin cups.
Bake in the preheated oven until set in the middle, 20 to 25 minutes.
Editor's Note:
Our magazine version of this recipe (called Healthy Egg Muffin Formula) uses the formula below:
Formula: 1 1/4 cups diced or crumbled cooked meat + 1 cup stemmed, chopped, steamed greens (squeezed dry) + 1 cup chopped vegetables + 1/4 cup shredded cheese
To Make: Preheat oven to 400 degrees F (200 degrees C). Mix meat, greens, vegetables, and cheese together and divide among 12 prepared muffin cups. Whisk together 6 large eggs, 3/4 cup egg whites, 2 tablespoons water, and 1/4 teaspoon each salt and ground black pepper in a bowl. Pour egg mixture into the muffin cups. Bake in the preheated oven until puffed and set in the middle, 18 to 20 minutes. Let stand 3 to 5 minutes before serving.
Formula Variations: For Spinach & Turkey Sausage Muffins, use ground turkey breakfast sausage, spinach, broccoli, and shredded aged Cheddar. For Kale & Chicken Sausage Muffins, use low-sodium Italian chicken sausage, kale, red bell pepper, and crumbled feta. And for Swiss Chard & Ham Muffins, use low-sodium ham, Swiss chard, leeks, and shredded Gruyère.