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Export 11 ingredients for grocery delivery
Step 1
Preheat oven to 375°F.
Step 2
Spray twelve-cup muffin tin with cooking spray or line with paper or silicone liners. I sprayed the silicone baking cups with spray, just to be on the safe side.
Step 3
Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper.
Step 4
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.
Step 5
Add sautéed veggies into the bowl with the whisked eggs. Add in feta and parsley and mix well.
Step 6
Pour egg mixture into muffin cups evenly. I used a 1/3 cup measuring cup to pour each one.
Step 7
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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