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Healthy Egg Muffin Cups Recipe

Name: Healthy Egg Muffin Cups
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Ingredients: 1 tablespoon olive oil; 1 cup diced red pepper; 1 cup diced green pepper; 1 cup diced yellow onion; 2 cups packed baby spinach (roughly chopped); 1 cup mushrooms (diced); 2 cloves garlic (minced); salt (to taste); 4 large eggs (*); 4 large egg whites (*); hot sauce (optional for drizzling on top!)

Show Me the Yummy

Start your day right with Healthy Egg Muffin Cups. Only 50 calories per muffin, LOADED with vegetables, and can be made in advance!

Ingredients

1 tablespoon olive oil

1 cup diced red pepper

1 cup diced green pepper

1 cup diced yellow onion

2 cups packed baby spinach (roughly chopped)

1 cup mushrooms (diced)

2 cloves garlic (minced)

salt (to taste)

4 large eggs (*)

4 large egg whites (*)

hot sauce (optional for drizzling on top!)

Method

Preheat oven to 350 degrees F and generously grease a standard non stick 12-slot muffin tin with cooking spray. Set aside.

Heat a large non stick skillet over medium heat.

Once hot, add in oil, red pepper, green pepper, and onion, then cook for 5-7 minutes, or until peppers are tender, stirring regularly.

Add in spinach and mushrooms and cook for an additional 2 minutes.

In the last 30 seconds, add in minced garlic.

Season with salt and remove from heat.

Crack eggs/egg whites into a large 4 cup measuring cup, whisk together until smooth, then stir in the cooked vegetables.

Pour the egg/veggie mixture evenly into the prepared muffin pan, then bake for 15-30 minutes, or until the tops are firm to the touch and eggs are cooked.

Cool slightly and serve!

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