Egg Muffin Cups

Egg Muffin Cups

from chefsavvy.com
Breakfast
35 min
12 servings
67 kcal / serving

These delicious and easy egg muffin cups are a great way to meal-prep a healthy breakfast or snack and keep it stocked in your freezer.

Ingredients

  • 10 largeeggs
  • ½ tsponion powder
  • ½ tspgarlic powder
  • ¼ tsppepper
  • ¼ tspsalt
  • ½ cupred onion, diced
  • ½ cuporange bell pepper, diced
  • ½ cupred bell pepper, diced
  • 1 cupspinach, roughly chopped

Directions

  1. 1

    Preheat oven to 350 degrees. Generously grease muffin tin with butter, set aside.In a medium bowl whisk together eggs, onion powder, garlic powder, pepper and salt, set aside.

  2. 2

    Divide the diced red onion, bell peppers and spinach between the 12 muffin cups.

  3. 3

    Pour in the egg mixture filling each cavity 3/4 of the way full.

  4. 4

    Bake for 15-20 minutes or until the egg muffins look set. Note they will puff up as they cook and will deflate as they cool. Cool for 2-3 minutes in the pan then remove and serve immediately!