Egg Muffins with Kale, Roasted Red Peppers, and Feta Cheese

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Egg Muffins with Kale, Roasted Red Peppers, and Feta Cheese-these healthy egg muffins are easy to make and perfect for breakfast on the go! 

Egg Muffins with Kale, Roasted Red Peppers, and Feta Cheese Recipe

I am going to New Hampshire and Boston today and leaving my boys behind. I am looking forward to my trip, but I am already missing my boys. I haven’t traveled alone in almost two years. I know the boys are in good hands, Josh is the most amazing father, but I will still miss them.

I wanted to leave the kitchen stocked with good food so my boys had plenty to eat. Yes, Josh is perfectly capable of making delicious meals, he is a great cook, but I wanted to take some of the burden off of him. I know it is hard to manage two rambunctious boys, especially by yourself. So I made a Black Bean Quinoa Enchilada Bake, Zucchini Banana Bread, and Egg Muffins with Kale, Roasted Red Peppers, and Feta Cheese for my boys to enjoy while I am gone.


Egg Muffins with Kale, Roasted Red Peppers, and Feta Cheese Recipe

Our Egg Muffins with Sausage, Spinach, and Cheese are a favorite at our house and a favorite in most of your homes, it is one of our most popular recipes. I was worried my boys wouldn’t like my veggie version, but they love these veggie filled egg muffins just as much!

Egg Muffin Recipe

I love egg muffins because they are easy to make and easy to eat on the go! You can keep them in the fridge or freezer and reheat them in the microwave. They make a great healthy breakfast for busy weekday mornings.

I hope Josh and my boys appreciate these cute little egg muffins while I am traveling. And it will make me feel better that they are getting some veggies while I am gone…in case Josh decides to give them donuts and pizza all week…ha!

Egg Muffins with Kale, Roasted Red Peppers, and Feta Cheese are the perfect way to start any morning! Make them ahead of time so you can grab them on the go!

Egg Muffins with Kale, Roasted Red Peppers, and Feta Cheese Recipe

Egg Muffins with Kale, Roasted Red Peppers, and Feta Cheese

Healthy egg muffins that are easy to make and perfect for breakfast on the go!
4 from 1 vote
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes

Ingredients

  • 5 egg whites
  • 2 large eggs
  • 1/4 cup skim milk or almond milk
  • Salt and pepper to taste
  • 1 tablespoon chopped green onion
  • 1/4 cup fresh chopped kale
  • 1/4 cup chopped roasted red peppers
  • 1/4 cup crumbled feta cheese

Instructions

  1. Preheat the oven to 350 degrees F. Grease 8 muffin tin cups with cooking spray. Make sure you spray the cups well. Set aside.
  2. In a medium bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the green onion, kale, and roasted red peppers.
  3. Pour egg mixture evenly into the muffin cups. Distribute cheese equally between each muffin cup.
  4. Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.
  5. Note-you can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave. They also freeze well!

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Hi! Can’t wait to try these. Recipe header says it makes 8 muffins but instructions say to grease 6. Can you let me know which to do!? Thanks!!

  2. How long do you hear these in the microwave? I know it sounds like a no brainer question but I have a habit of reheating for too long.
    Thanks

  3. Why do you require egg whites? Is it for perceived health reasons or texture/consistency? Just wondering, thanks!

  4. What type of cooking spray do you use?  I have used grape seed oil but my eggs really stick to the pan.  I would like to keep the as natural and low fat as possible.  Can’t wait to make these!

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