These can be made into individual muffin cups or baked in a pie or cake pan and sliced into wedges. If baked in a pan, the cooking time will double. Store them in the refrigerator and microwave the cups or slices as needed. Quick breakfast tip: heat one, cut it up and put into a high fiber tortilla for a breakfast taco on the go.

Egg Frittata Cups

6 large eggs
1 cup egg whites, or another 6 eggs
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
1 teaspoon olive oil
1/2 orange or yellow bell pepper, chopped
1/2 cup yellow onion, chopped
1 cup broccoli, chopped into small pieces
1 cup mushrooms, sliced
1/3 cup crumbled feta
cooking spray

Preheat: Preheat oven to 375° F.
Prep muffin tin: Spray twelve-cup muffin tin with cooking spray or line with silicone baking cups. I sprayed the silicone baking cups with spray, just to be on the safe side.
Whisk eggs: Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper.
Sauté vegetables: 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.
Add mix-ins: Add sautéed veggies into the bowl with the whisked eggs. Add in feta and parsley and mix well.
Divide mixture: Pour egg mixture into muffin cups evenly. I used a 1/3 cup measuring cup to pour each one.
Bake: 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.