Baked Eggs (Muffin Tin)

Baked Eggs (Muffin Tin)

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 114.7
  • Total Fat: 7.3 g
  • Cholesterol: 101.4 mg
  • Sodium: 235.4 mg
  • Total Carbs: 1.0 g
  • Dietary Fiber: 0.3 g
  • Protein: 11.2 g

View full nutritional breakdown of Baked Eggs (Muffin Tin) calories by ingredient


Eggs, Veggies, Cheese and Sausage baked in muffin tins Eggs, Veggies, Cheese and Sausage baked in muffin tins
Number of Servings: 12


    6 Large Eggs
    500ml Container of Naturegg Egg Whites
    2 cups Baby Spinach, chopped as fine as you want
    1/2 Bell Pepper, chopped fine
    2 White Mushrooms, chopped fine
    1 clove Garlic, chopped fine
    3 stalks Green Onion, chopped fine
    1.5 tbsp of Olive Oil
    120g of Light Feta Cheese
    3 links of Beef Sausage/Chorizo


Cook sausage until done. Remove and cut each sausage into 4 pieces.

Preheat oven to 350 celsius.

Sautee garlic, mushrooms and peppers in 1 tbsp of olive oil. Cook until peppers are slightly tender.

Turn off heat and add spinach and chives, stirring often to wilt leaves. Remove from heat.

Add Egg Whites and Eggs in bowl and mix until yolks are fully incorporated. Divide evenly into oiled muffin tin (should make 12 in a medium tin; Pam/Canola Spray works brilliantly here).

Divide feta and veggie mixture into 12 portions and mix into the eggs in the muffin tin. Bake for 10 minutes at 350 celsius.

After 10 minutes, remove from oven quickly and put a piece of sausage in each of the egg cups. Return to oven for 10-12 minutes. A toothpick inserted into the egg (they will rise!) should emerge clean to indicate they are done.

Let cool for 10-15 minutes before removing from the tin. If your tin is old or not oiled well, this can be a pain.

Serving Size: 12 Small Muffin Cups

Member Ratings For This Recipe

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    Very Good
    Thanks for sharing - 2/6/20