This is a great dish for a grab-and-go breakfast! For a make-ahead version, simply allow to cool completely, before dividing into individual portions and freezing for future enjoyment. When you’re ready to cook them, simply microwave for 60-90 seconds.
This recipe from American Egg Board - Recipes is an American Heart Association Heart-Check Certified Recipe.
Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 101 | |
---|---|---|
Total Fat | 5.8 g | |
Saturated Fat | 2.3 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1.0 g | |
Monounsaturated Fat | 1.8 g | |
Cholesterol | 190 mg | |
Sodium | 328 mg | |
Total Carbohydrate | 2 g | |
Dietary Fiber | 0 g | |
Sugars | 1 g | |
Protein | 8 g |
Ingredients
-
2 jarred roasted red bell peppers (about 4 ounces), plus extra for garnish -
1 green onion -
2 packed cups baby spinach -
1/2 cup crumbled, reduced-fat feta cheese -
12 large eggs -
1/4 cup low-fat milk -
1 teaspoon Italian seasoning -
1/2 teaspoon Kosher salt -
1/4 teaspoon ground black pepper
Directions
-
Preheat oven to 350°F. Spray the cups of a 12-cup muffin pan generously with non-stick cooking spray. -
Finely chop roasted red bell pepper, green onion and spinach; divide evenly among muffin cups. Top with feta cheese. -
Whisk eggs with milk, Italian seasoning, salt and pepper in a large bowl. -
Pour egg mixture evenly among muffin cups and bake until eggs are set, about 22-25 minutes. -
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.