INGREDIENTS
- 6 large eggs
- 1 cup egg whites (or another 6 eggs)
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1 teaspoon coconut oil
- 1/2 orange bell pepper, chopped
- 1/2 cup yellow onion, chopped
- 1 cup broccoli, chopped into small pieces
- 1 cup mushrooms, sliced
- 1/3 cup feta
- 2 Tablespoons fresh parsley
- cooking spray (I use coconut oil)
INSTRUCTIONS
- Preheat oven to 375°.
- Spray twelve-cup muffin tin with cooking spray or line with silicone baking cups. I sprayed the silicone baking cups with spray, just to be on the safe side.
- Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper.
- Meanwhile, heat a skillet over medium heat with 1 teaspoon oil. Add in chopped veggies (bell pepper, onion, broccoli and mushrooms) and cook for about 5-6 minutes, until they’re a little soft and the onions are fragrant.
- Add sauteed veggies into the bowl with the whisked eggs. Add in feta and parsley and mix well.
- Pour egg mixture into muffin cups evenly. I used a ⅓ cup measuring cup to pour each one.
- Bake for 17-20 minutes, or until the egg cups are no longer jiggly and an inserted toothpick comes out clean. Allow cups to cool and enjoy immediately.
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