Molly Sims’ Eggy Omelet Muffins

Chef Molly Sims has an egg-tastic recipe you can share the morning after your next sleepover! Molly’s Eggy Omelet Muffins recipe is adapted from her new book, Everyday Chic.

Eggy Omelet Muffins
Makes 12 muffins

Extra-virgin olive oil, for brushing
6 large egg whites
2 large eggs
1 cup cooked quinoa or brown rice
1 cup roughly chopped baby spinach
1⁄2 cup sliced green onions
1⁄2 cup crumbled feta cheese
1⁄3 cup chopped fresh mint or dill
1⁄4 teaspoon salt
Pinch of freshly ground black pepper
1 cup halved very small cherry tomatoes


1. Preheat the oven to 350 degrees. Brush a 12-cup muffin tin with olive oil.

2. In a large bowl, beat the egg whites and eggs until well blended. Stir in the quinoa, spinach, green onions, feta, mint, and salt. Pour the mixture evenly among the cups in the prepared muffin tin. Divide tomato halves into 12 portions and arrange on top of each egg mixture. Season with pepper.

3. Bake until the muffins are just warm to the touch and golden brown, about 15 minutes. Cool slightly, unmold, and serve.

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