These Vegetarian Egg Muffins are easy to make and great to meal-prep + enjoy all week long! Made with 5 simple ingredients, they're a protein-rich breakfast or snack option.
Preheat oven to 350F. Grease a muffin pan with oil or a non-stick spray. In a medium mixing bowl, whisk together eggs and egg whites.
Add chopped kale, sun-dried tomatoes and spices. Whisk again to combine.
Divide egg mixture into a greased muffin pan and sprinkle cheese over top of each egg muffin.
Bake in the oven at 350F for 20 minutes. When egg muffins are done, remove from pan and let them cool on a wire rack. Store in the fridge in an airtight container up to 5 days.