Freezer-friendly egg muffins
0
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
You'll thank yourself for making a batch of these delicious bites when you're rushing to get out the door or looking for a mid afternoon snack. These colourful bites can be reheated in the microwave for a quick and easy breakfast, lunch, or snack whether you are at home or on-the-go.
Ingredients
Baby spinach
1 cup(s), chopped
Bell pepper
¾ cup(s), red variety, diced
Bell pepper
¾ cup(s), green variety, diced
Cherry tomatoes
¾ cup(s), quartered
Raw egg
6 large
Egg whites
6 serving(s), large
Table salt
¼ tsp(s)
Dried basil
¼ tsp(s)
Dried oregano
¼ tsp(s)
Black pepper
1 pinch(es)
Crumbled feta cheese
¼ cup(s)
Instructions
1
Preheat the oven to 350°F Lightly grease 12 muffin cups, or line with muffin liners.
2
Beat eggs in a large bowl. Stir in spinach, red and green pepper, tomatoes, salt, pepper, dried basil and oregano. Mix in crumbled feta cheese.
3
Spoon into muffin cups, filling ¾ way. Bake in a preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.
4
Store leftover egg muffins in an airtight container or ziploc bag in the refrigerator for up to 3 days or individually wrap in the freezer for up to 3 months.
5
Reheat in the microwave (once thawed or directly from frozen) until hot and warmed through to the center, about 30 seconds (from thawed) or 1 or so minutes (from frozen), depending upon your microwave.
6
1 egg bite per serving.
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