20-Minute Egg Muffin Cups

yields 12 muffins

  • 12 cage-free eggs
  • 1 bag frozen and chopped bell peppers & onions mix
  • 4 oz. container goat cheese or feta cheese crumbles (I used a basil/oregano goat cheese)
  • 1 tbsp. olive oil
  • Avocado for topping if desired

Preheat the oven to 400 degrees. Grease the inside of a muffin tin with the olive oil. In a large bowl, whisk together the eggs, salt and pepper. Place the frozen vegetables inside the muffin holes, filling about 1/4 of the space. Pour egg mixture into each hole, and then add goat/feta cheese to each one. Bake for 15 minutes or until eggs are set. Remove from oven and allow to cool to room temperature before removing from the tin. Enjoy as a quick and easy breakfast or snack! Store in the refrigerator in an air-tight container for up to 5 days.

By |2019-03-23T18:40:20-08:00March 23rd, 2019|0 Comments

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