Healthy Breakfast Egg Muffins
Easy and healthy breakfast egg muffins. These low-crab, freezer friendly egg muffins make a great breakfast on the go! Also perfect for your next brunch, serve along with salad and other Mediterranean favorites (see notes for ideas!)
Ingredients
- Extra virgin olive oil for brushing
- 1 Small red bell pepper, chopped
- 12 Cherry tomatoes, halved
- 1 Shallot finely chopped
- 6 to 10 Pitted kalamata olives chopped
- 113 g Cooked chicken or turkey boneless, shredded
- 28. 34 g Fresh parsley leaves chopped
- Handful crumbled feta
- 8 Large eggs
- Salt and Pepper
- ½ tsp Spanish paprika
- ¼ tsp ground turmeric
Instructions
- Place a rack in the center of your oven and preheat to 350 degrees F.
- Prepare a 12-cup muffin pan like this one (or 12 individual muffin cups). Brush with extra virgin olive oil.
- Divide the peppers, tomatoes, shallots, olives, chicken (or turkey), parsley, and crumbled feta among the 12 cups (they should come up to about ⅔ of the way full.)
- In a large measuring cup or a mixing bowl, add eggs, salt, pepper, and spices. Whisk well to combine
- Pour the egg mixture carefully over each cup, leaving a little room at the top (should be about ¾ of the way or so.)
- Place muffin pan or muffin cups on top of a sheet pan (to help catch any spills). Bake in heated oven for about 25 minutes or until the egg muffins are set.
- Let cool for a few minutes, then run a small butter knife around the edges of each muffin to loosen. Remove from pan and serve!