These delicious, low carb, healthy Breakfast Egg Muffins are freezer friendly, easy to store and reheat. It takes about 40 minutes to make, but you will find the taste well worth the effort. Thanks to WellPlated.com. Ingredients 1 cup lightly packed baby spinach – chopped 3/4 cup finely diced red bell pepper – about 1 small pepper 3/4 cup finely diced green bell pepper – about 1 small pepper 3/4 cup quartered cherry tomatoes – or grape tomatoes, about 1 cup whole tomatoes 6 large eggs 4 large egg whites 1/4 teaspoon kosher salt 1/4 teaspoon dried basil 1/4 teaspoon dried oregano Pinch ground black pepper – or cayenne pepper if you like a little kick! 1/4 cup crumbled feta cheese – plus additional to sprinkle on top Optional toppings: avocado – salsa, hot sauce, freshly chopped parsley Instructions Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full). In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups. Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately or let cool on a wire rack and refrigerate or freeze for later (see notes for more details). Store leftover egg muffins in an airtight container in the refrigerator for up to 3 days or individually wrap and freeze for up to 3 months. Reheat gently in the microwave (once thawed or directly from frozen) until hot and warmed through to the center, about 30 seconds.