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Homemade Egg Muffins with Kale, Roasted Red Peppers, and Feta Cheese photo

Egg Muffins with Kale, Roasted Red Peppers, and Feta Cheese

Savory baked egg muffins filled with kale, roasted red peppers, green onion, and crumbled feta—easy to make, refrigerate, or freeze for quick breakfasts or snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 5 egg whites
  • 2 large eggs
  • 1/4 cupskim milk or almond milk
  • Salt and pepperto taste
  • 1 tablespoonchopped green onion
  • 1/4 cupfresh chopped kale
  • 1/4 cupchopped roasted red peppers
  • 1/4 cupcrumbled feta cheese

Equipment

  • 8-cup muffin tin
  • Oven
  • Mixing Bowl
  • Whisk

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C) and place a rack in the center position.
  2. Grease an 8-cup muffin tin with cooking spray, coating each cup well. Set the tin aside.
  3. In a medium bowl, whisk together 5 egg whites and 2 large eggs until combined.
  4. Whisk in 1/4 cup skim milk (or almond milk) and season with salt and pepper to taste.
  5. Stir in 1 tablespoon chopped green onion, 1/4 cup fresh chopped kale, and 1/4 cup chopped roasted red peppers until evenly distributed.
  6. Pour the egg mixture evenly into the 8 prepared muffin cups.
  7. Sprinkle the 1/4 cup crumbled feta cheese evenly over the filled muffin cups.
  8. Bake in the preheated oven for about 20 minutes, or until the muffins are set and firm in the center.
  9. Remove the tin from the oven and let sit 3–5 minutes. Run a butter knife around each muffin to loosen, then remove the muffins from the tin.
  10. Serve warm. Store cooled muffins in the refrigerator for 3–4 days or freeze for longer storage; reheat in the microwave before serving.

Notes

10. Serve warm. Store cooled muffins in the refrigerator for 3–4 days or freeze for longer storage; reheat in the microwave before serving.