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.