Thanks for another easy, very tasty recipe – and low-cal, high protein too. I’ve made them a couple of times now using silicon muffin cups in my air fryer for 12-14 minutes at 300°F (150°C).
Freezing worked really well too. A winner all round.
These are the BEST!! They’re so good and I love how much veggies are in them without you even noticing! Even my picky husband likes them and that’s saying ALOT!
Hi Kennedy,
I’ve made this recipe for the first time last week and made it again this week. I baked it in an
8 inch x 8″ inch ceramic casserole dish. I used extra virgin olive oil to grease the dish. The only problem is that once I cut it and try to remove the pieces, it doesn’t come clean out of the dish. I think it is the dish because I have the same problem with whatever I bake in it (even though I do grease it very well) and it takes time to clean the dish. I avoid using parchment paper or aluminum foil unless absolutely necessary.
I hope this helps.
I strongly recommend AGAINST paper cupcake liners. I even sprayed them with non-stick spray, but because of the moisture in the vegetables, they become extremely soggy and tore when trying to remove them. The taste was great, I topped them with a little salsa when serving.
Love this recipe and the taste is great! Please do coat the muffin tray GENEROUSLY with nonstick spray! I made the mistake of greasing it just a little, and had a challenging time washing off the bits left on the muffin pan. I then tried with cupcake liners but I do not think it works as it sticks to the paper :( So just don’t make the same mistakes as I did ;) This recipe is delicious and will be a keeper. Thank you!
I didn’t follow your recipe completely as my family doesn’t like strong spices for breakfast so just used salt and pepper with whole eggs only. I only used red pepper and onion which I had chopped separately in my small food processor then added half of the egg to blend before pouring into my mixing bowl to stir both together. Made the eggs a little fluffier, but I probably didn’t get the exact same amount of veggies in each cup.
Hi Katherine, I haven’t had this issue, so this is my best guess. I’d try during reheating but I wouldn’t keep the paper towel on for a full 2 minutes. Hope this helps!
Haven’t tried this yet because your recipe ingredients referring to the feta cheese don’t jive with the instructions. You have “¼ cup crumbled feta cheese plus additional to sprinkle on top”, but I don’t see any reference in the instructions about adding the 1/4 cup feta to the mix; only to sprinkle the feta over the top. Soooo, does the entire 1/4 cup get sprinkled over the tops, or does that go into the egg mixture? Thanks!
Hi Stacey, in Step 2 you’ll add the feta by sprinkling the 1/4 cup evenly over the egg after you’ve poured it in the muffin pan. Then, if you’d like, you can sprinkle additional feta over the top when serving. If you watch the video provided you’ll see this at the 31 second mark and 37 second mark. Hope this helps!
I would love to make these but only using sautéed mushrooms & cherry tomatoes (my favorite omelet add-ins!) Has anybody made these using sautéed mush? If so… did that make the muffins more soggy?
Hi Kathy, I haven’t tried it with this combination, but another reader has used mushrooms with great success. If you decide to experiment, I’d love to know how it goes!
Love this recipe! Only problem was removing the residue from the muffin pans after cooking. I soaked it for 3 days with no luck. I recently purchased silicone muffin pans to try. Has this been tested?
So glad you enjoyed the recipe, Marnita! Other readers have had great success in using silicone muffin liners, so it should work just as well in the pans. Hope this helps!
Hi there! Definitely going to be making this but was wondering if I need to adjust the amounts of other ingredients if I were to add a protein to these?
Thank you!
Really really tasty! Can’t wait to have these for breakfast this week! The feta on top was *chefs kiss*! Used Good culture 4% cottage cheese 2/3 cup as substitute for egg whites (blended with immersion blender) and it worked great. All I had was the red pepper and spinach so improvised but still so good! Thank you 💜
Hi Erin, love your recipes, use them a lot. how much liquid is the 4 egg whites. On my carton that equates to 8 tablespoons but not enough egg/ egg white mixture to fill the 12 egg cups 3/4 full.
Hi Janice, I’m sorry this is not something I’ve measured out, so it really hard for me to know if the amount is correct or not. The egg/egg white mixture once poured over the vegetables should fill the cups up. Let me know how it goes!
Made these tonight for the week! They smell divine and were so quick and easy to put together. Such a good recipe to change up the veggies/other fillings too. Thanks for another excellent recipe, Erin!
Thanks for another easy, very tasty recipe – and low-cal, high protein too. I’ve made them a couple of times now using silicon muffin cups in my air fryer for 12-14 minutes at 300°F (150°C).
Freezing worked really well too. A winner all round.
So glad to hear you enjoyed it, Kasia!
Oh that’s so smart to do them in your air fryer!!
These are the BEST!! They’re so good and I love how much veggies are in them without you even noticing! Even my picky husband likes them and that’s saying ALOT!
So glad to hear, thank you Jasmine!
what size pan would you recommend using instead of muffin cups?
Hi Kennedy, I’ve only tested these muffins out in a muffin pan, so can’t say for sure. If you decide to experiment, I’d love to know how it goes!
Hi Kennedy,
I’ve made this recipe for the first time last week and made it again this week. I baked it in an
8 inch x 8″ inch ceramic casserole dish. I used extra virgin olive oil to grease the dish. The only problem is that once I cut it and try to remove the pieces, it doesn’t come clean out of the dish. I think it is the dish because I have the same problem with whatever I bake in it (even though I do grease it very well) and it takes time to clean the dish. I avoid using parchment paper or aluminum foil unless absolutely necessary.
I hope this helps.
Thanks for the feedback, Leonora!
I strongly recommend AGAINST paper cupcake liners. I even sprayed them with non-stick spray, but because of the moisture in the vegetables, they become extremely soggy and tore when trying to remove them. The taste was great, I topped them with a little salsa when serving.
Thanks Lynn!
Absolutely delicious! These will become a staple in our household.
Great to hear, thank you Christa!
Love these for morning snacks at work.
Great to hear, thank you Mireille!
Love this recipe and the taste is great! Please do coat the muffin tray GENEROUSLY with nonstick spray! I made the mistake of greasing it just a little, and had a challenging time washing off the bits left on the muffin pan. I then tried with cupcake liners but I do not think it works as it sticks to the paper :( So just don’t make the same mistakes as I did ;) This recipe is delicious and will be a keeper. Thank you!
Thanks for the tip, Crystal! Glad you enjoyed it!
I didn’t follow your recipe completely as my family doesn’t like strong spices for breakfast so just used salt and pepper with whole eggs only. I only used red pepper and onion which I had chopped separately in my small food processor then added half of the egg to blend before pouring into my mixing bowl to stir both together. Made the eggs a little fluffier, but I probably didn’t get the exact same amount of veggies in each cup.
Hoped you enjoyed them, Sherris! Thanks!
Whenever I reheat mine from frozen, they become super watery. Any tips?
Hi Katherine, try wrapping it in paper towel first. Hope this helps!
After reheating or during reheating?
Hi Katherine, I haven’t had this issue, so this is my best guess. I’d try during reheating but I wouldn’t keep the paper towel on for a full 2 minutes. Hope this helps!
Thank you, Erin!
You’re welcome Alex! They look great!
Haven’t tried this yet because your recipe ingredients referring to the feta cheese don’t jive with the instructions. You have “¼ cup crumbled feta cheese plus additional to sprinkle on top”, but I don’t see any reference in the instructions about adding the 1/4 cup feta to the mix; only to sprinkle the feta over the top. Soooo, does the entire 1/4 cup get sprinkled over the tops, or does that go into the egg mixture? Thanks!
Hi Stacey, in Step 2 you’ll add the feta by sprinkling the 1/4 cup evenly over the egg after you’ve poured it in the muffin pan. Then, if you’d like, you can sprinkle additional feta over the top when serving. If you watch the video provided you’ll see this at the 31 second mark and 37 second mark. Hope this helps!
I would love to make these but only using sautéed mushrooms & cherry tomatoes (my favorite omelet add-ins!) Has anybody made these using sautéed mush? If so… did that make the muffins more soggy?
Hi Kathy, I haven’t tried it with this combination, but another reader has used mushrooms with great success. If you decide to experiment, I’d love to know how it goes!
Love this recipe! Only problem was removing the residue from the muffin pans after cooking. I soaked it for 3 days with no luck. I recently purchased silicone muffin pans to try. Has this been tested?
So glad you enjoyed the recipe, Marnita! Other readers have had great success in using silicone muffin liners, so it should work just as well in the pans. Hope this helps!
Hi there! Definitely going to be making this but was wondering if I need to adjust the amounts of other ingredients if I were to add a protein to these?
Thank you!
Hi Leasha! You shouldn’t have to adjust any other ingredients. Hope this helps!
Very nice recipe chef 👍👌👏. I just had 3 for breakfast 😋. Thank you for your effort 🌹🌞😎
So glad you enjoyed them, Jasson!
Really really tasty! Can’t wait to have these for breakfast this week! The feta on top was *chefs kiss*! Used Good culture 4% cottage cheese 2/3 cup as substitute for egg whites (blended with immersion blender) and it worked great. All I had was the red pepper and spinach so improvised but still so good! Thank you 💜
Thank you Margaret! So glad you enjoyed them!
Fabulous! Easy and tasty. Light but filling. This recipe is a keeper.
So glad to hear you enjoyed it, Beata! Thank you!
I make it using a silicone muffin pan and work very well, not sticking at all. My family love it.
So glad to hear, Luci! Glad it is working well for you!
Hi Erin, love your recipes, use them a lot. how much liquid is the 4 egg whites. On my carton that equates to 8 tablespoons but not enough egg/ egg white mixture to fill the 12 egg cups 3/4 full.
Hi Janice, I’m sorry this is not something I’ve measured out, so it really hard for me to know if the amount is correct or not. The egg/egg white mixture once poured over the vegetables should fill the cups up. Let me know how it goes!
Made these tonight for the week! They smell divine and were so quick and easy to put together. Such a good recipe to change up the veggies/other fillings too. Thanks for another excellent recipe, Erin!
So glad to hear you enjoyed them, Tanvee! Thank you!
These are so easy to make, healthy and delicious!
Great to hear, Jackie! Thank you!