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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

These Egg Muffins are a breakfast game-changer! Quick, nutritious, and packed with flavor—perfect for any meal!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 1/4 cup skim milk or almond milk Enhances the creaminess and contributes to the muffins' moist texture.
  • Salt and pepper to taste
  • 1 tablespoon chopped green onion Adds a mild onion flavor and a pop of color.
  • 1/4 cup fresh chopped kale Packed with nutrients, kale provides a lovely earthy flavor.
  • 1/4 cup chopped roasted red peppers These add sweetness and a beautiful color to the muffins.
  • 1/4 cup crumbled feta cheese Adds a salty, creamy element that complements the other ingredients.

Equipment

  • Muffin tin
  • Mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Oven mitts

Method
 

Instructions:
  1. Step 1: Preheat Your Oven - Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise perfectly.
  2. Step 2: Prepare the Muffin Tin - Lightly grease your muffin tin with non-stick spray or line it with paper liners. This will help prevent the muffins from sticking.
  3. Step 3: Whisk the Egg Mixture - In a mixing bowl, combine the 5 egg whites, 2 large eggs, and 1/4 cup of skim milk or almond milk. Add salt and pepper to taste, and whisk until the mixture is well combined and slightly frothy.
  4. Step 4: Add the Veggies and Feta - Gently fold in the chopped green onion, fresh kale, roasted red peppers, and crumbled feta cheese into the egg mixture. Make sure everything is evenly distributed.
  5. Step 5: Fill the Muffin Tin - Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 2/3 full. This will allow room for the muffins to rise without overflowing.
  6. Step 6: Bake - Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are set and lightly golden on top. A toothpick inserted into the center should come out clean.
  7. Step 7: Cool and Serve - Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Carefully run a knife around the edges of the muffins to release them, then transfer to a wire rack to cool completely. Enjoy warm or store for later!

Notes

  • Store in an airtight container in the fridge for up to 5 days.
  • For longer storage, freeze the muffins in individual bags or containers for up to 3 months.
  • Reheat in the microwave for 30-60 seconds or until heated through.