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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

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
 

  • Preheat the oven to 350 degrees F. Grease 8 muffin tin cups with cooking spray. Make sure you spray the cups well. Set aside.
  • 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.
  • Pour egg mixture evenly into the muffin cups. Distribute cheese equally between each muffin cup.
  • 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.
  • Note-you can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave. They also freeze well!

Have you tried this recipe?

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