Veggie Loaded Egg Muffins

Directions

1. Preheat oven to 350°F. Spray the cups of a 12-cup muffin pan generously with non-stick cooking spray.

2. Finely chop roasted red bell pepper, green onion and spinach; divide evenly among muffin cups. Top with feta cheese.

3. Whisk eggs with milk, Italian seasoning, salt and pepper in a large bowl.

4. Pour egg mixture evenly among muffin cups and bake until eggs are set, about 22-25 minutes.

5. Cool in muffin tin for 5 minutes before removing.

    

   NOTE: Be sure to coat muffin pan cups thoroughly so that eggs can easily be removed. A toothpick can be used around the edges to help release them from the tin. A silicone muffin pan can be useful here too, but you’ll still need to coat the cups with non-stick cooking spray.

    

   Note: The USDA recommends cooking eggs dishes to 160°F.

Ingredients

• 2 jarred roasted red bell peppers
• 1 green onion
• 2 cups, packed baby spinach
• 1/2 cup crumbled reduced-fat feta cheese
• 12 large eggs
• 1/4 cup low-fat milk
• 1 tsp Italian seasoning
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper