Healthy Egg Muffin Cups

By PS1000 Plan  , ,

June 29, 2017

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 12 muffins

Directions

"Preheat oven to 350 degrees F. Grease a standard non stick 12-slot muffin pan with cooking spray and set aside. Heat a large non stick skillet over medium heat. Once hot, add in oil, red pepper, green pepper, and onion.

Saute 5-7 minutes, or until peppers are tender. 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 and whisk together. Stir in cooked veggies. Pour the egg/veggie mixture evenly into the prepared muffin pan. Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.

Cool slightly and serve immediately! Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, pop them in the microwave until warm."

This recipe comes directly from Show Me The Yummy

Ingredients

4 Whole eggs

4 Egg Whites

1 tbsp Olive oil

1 cup Red pepper measured after chopping

1 cup Green pepper measured after chopping

1 cup Yellow onion measured after chopping

2 cups Baby spinach - roughly chopped

1 cup Mushrooms measured before chopping

2 Cloves garlic minced

1 Salt to taste

1 Hot sauce (optional for drizzling on top)

00:00

Nutrition Facts

Serving Size1 muffin
Calories48 cal
Protein3.7 g
Sugar1.4 g
Total Fat2.7 g
Total Carbohydrates2.7 g

5 Reviews

Brenda

October 28, 2017

I agree with Janet…wish all the recipes had what categories the recipe includes!! I’m new to this and feeling rather lost!

Janet

September 25, 2017

I wish the recipes listed how many are a “serving” for breakfast – is it 2? And, what does this count towards your veggies, protein etc. for the day.

Chelsea

August 17, 2017

I added a little bit of turkey bacon for added flavor! loving these and will definitely be making these again.

Angie

July 31, 2017

I added a little extra egg whites and some fajita seasoning. Turned out great!

Amy

July 24, 2017

Excellent recipe! I modified it for my husband who can eat anything and did half veggie and half with bacon added for him. Definitely will make this again. Loved freezing them in individual portions for later use.

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