Empty My Fridge
Egg Muffins
Ingredients
- Egg8
- Half & half⅓ cups
- Salt¼ tsp
- Black pepper · ground¼ tsp
- Onion powder¼ tsp
- Garlic powder¼ tsp
- Bell pepper · finely chopped¾ cups
- Tomato · finely chopped½ cups
- Spinach · finely chopped½ cups
- Feta cheese¾ cups
- Chive · chopped grated flakes
Instructions
- Preheat the oven to 375°F (191°C). Generously grease a 12-cup muffin pan with nonstick spray.
- In a medium bowl, whisk the eggs, milk, salt, pepper, onion powder and garlic powder just until combined, without over-mixing. This makes about 2 cups.
- Divide the chopped bell pepper and spinach (or other add-ins) among the greased cups, about 2 tablespoons each. Top each with 1 tablespoon of feta.
- Pour the egg mixture into each cup, filling about three-quarters full.
- Bake for 18–20 minutes, until puffed and golden brown around the edges.
- Cool in the pan for 5 minutes; they will deflate as they cool.
- Remove the muffins from the pan and serve, or cool fully and refrigerate or freeze. Add garnishes just before serving, if you like.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
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