Ingredients
Scale
- Cooking Oil Spray (for the muffin tin)
- ¾ to 1 cup Finely Chopped Vegetables (e.g., bell peppers, spinach, tomatoes)
- ¼ cup (56 grams) Crumbled Feta Cheese
- 2 tablespoons Chopped Green Onion
- 4 Large Eggs (about 50 grams each, weighed without shell)
- ½ teaspoon Salt
- ⅛ to ¼ teaspoon Black Pepper
- 1 tablespoon Finely Chopped Fresh Herbs (dill, parsley, basil, or thyme)
Instructions
- Preheat your toaster oven to 350°F.
- Prepare the muffin tin by spraying it with cooking oil.
- Mix the chopped vegetables, green onion, and feta cheese in a bowl.
- Whisk together the eggs, salt, black pepper, and herbs in another bowl.
- Fill the muffin cups with the vegetable mix, then pour egg mixture on top.
- Bake for 18 to 22 minutes until puffed and golden.
- Let cool for 5 to 10 minutes, then serve.
Notes
For even cooking, ensure the egg and fillings are distributed evenly.
Feel free to substitute vegetables based on what’s available.
Leftovers can be stored in an airtight container for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 1
- Sodium: 250
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 8
- Cholesterol: 180