Egg Muffins

íngredíents

•  1 cup líghtly packed baby spínach — chopped
•  3/4 cup fínely díced red bell pepper — about 1 small pepper
•  3/4 cup fínely díced green bell pepper — about 1 small pepper
•  3/4 cup quartered cherry tomatoes — or grape tomatoes, about 1 cup whole tomatoes
•  6 large eggs
•  4 large egg whítes
•  1/4 teaspoon kosher salt
•  1/4 teaspoon dríed basíl
•  1/4 teaspoon dríed oregano
•  Pínch ground black pepper — or cayenne pepper íf you líke a líttle kíck!
•  1/4 cup crumbled feta cheese — plus addítíonal to sprínkle on top
•  Optíonal toppíngs: avocado — salsa, hot sauce, freshly chopped parsley

ínstructíons

1. Place a rack ín the center of your oven and preheat to 350 degrees F. Líghtly coat a standard 12-cup muffín tín wíth nonstíck spray. Dívíde the spínach, red bell pepper, green bell pepper, and tomatoes among the cups (they wíll be about two-thírds of the way full).
2. ín a large bowl or large measuríng cup wíth a spout (my favoríte because ít makes the míxture easy to pour), brískly whísk together the eggs, egg whítes, salt, basíl, oregano, and pepper untíl well combíned. Carefully fíll each muffín cup three-quarters of the way to the top wíth the egg míxture. Sprínkle the feta evenly over the tops of the cups.
3. Bake for 24 to 28 mínutes, untíl the egg muffíns are set. Let cool for a few mínutes, and then run a butter knífe around the edges of each muffín to loosen ít. Remove them from the pan and enjoy ímmedíately, or let cool on a wíre rack and refrígerate or freeze for later (see notes for more detaíls).

Source: https://www.wellplated.com/healthy-breakfast-egg-muffins/