Egg Muffins with Kale, Roasted Red Peppers, and Feta Cheese
Recipe from Two Peas and Their Pod
Healthy egg muffins that are easy to make and perfect for breakfast on the go!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
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Ingredients
5egg whites
2large eggs
1/4cupskim milk or almond milk
Salt and pepperto taste
1tablespoonchopped green onion
1/4cupfresh chopped kale
1/4cupchopped roasted red peppers
1/4cupcrumbled feta cheese
Instructions
Preheat the oven to 350 degrees F. Grease 8 muffin tin cups with cooking spray. Make sure you spray the cups well. Set aside.
In a medium bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the green onion, kale, and roasted red peppers.
Pour egg mixture evenly into the muffin cups. Distribute cheese equally between each muffin cup.
Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.
Note-you can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave. They also freeze well!