Healthy Egg Muffin Cups
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
- to tastesalt
- 4 large eggs
*
- 4 large egg whites
*
- hot sauce
optional for drizzling on top!
Directions
- 1
Preheat oven to 350 degrees F and generously grease a standard non stick 12-slot muffin tin with cooking spray. Set aside.
- 2
Heat a large non stick skillet over medium heat.
- 3
Once hot, add in oil, red pepper, green pepper, and onion, then cook for 5-7 minutes, or until peppers are tender, stirring regularly.
- 4
Add in spinach and mushrooms and cook for an additional 2 minutes.
- 5
In the last 30 seconds, add in minced garlic.
- 6
Season with salt and remove from heat.
- 7
Crack eggs/egg whites into a large 4 cup measuring cup, whisk together until smooth, then stir in the cooked vegetables.
- 8
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.
- 9
Cool slightly and serve!
Healthy Egg Muffin Cups
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About this Recipe
Craving a healthy, delicious breakfast you can simply grab and go? These Healthy Egg Muffin Cups are your ideal solution, effortlessly combining vibrant vegetables into a satisfying, low-calorie meal prep staple.
What sets these muffin cups apart is their clever balance of whole eggs and egg whites, ensuring a light yet protein-packed base, while a generous medley of sautéed red and green peppers, onion, spinach, and mushrooms provides incredible flavor and nutrition. At just 50 calories per muffin, they’re designed to fuel your day without compromise, making healthy eating both easy and enjoyable.
Prepare for a delightful bite that's savory, fluffy, and bursting with fresh flavors. Each muffin cup offers the sweetness of bell peppers and onion, the earthiness of mushrooms, and the gentle wilted goodness of spinach, all subtly enhanced by minced garlic. The texture is tender, never rubbery, and incredibly satisfying, making it a hearty yet light start to any morning. This recipe yields 12 perfectly portioned servings, making your breakfast routine a breeze for the entire week.
The beauty of these egg muffin cups lies in their adaptability. While the current blend of red pepper, green pepper, yellow onion, spinach, and mushrooms is fantastic, feel free to swap in other quick-cooking vegetables like chopped zucchini or cherry tomatoes. For those who enjoy a little heat, a drizzle of hot sauce on top before serving adds a wonderful kick.
These Healthy Egg Muffin Cups are perfect for busy weekday mornings, a quick post-workout snack, or even a light brunch offering. They pair wonderfully with a side of fresh fruit or a cup of coffee, ready to enjoy anytime, anywhere.