Egg Muffin Cups
Enhance your morning routine with these delightful savory vegetable egg muffin cups. A colorful medley of sautéed peppers, onions, spinach, and mushrooms mixed with eggs and baked to perfection. These delicious muffin cups make for a convenient and nutritious breakfast option.
Ingredients
| 1 | tablespoon olive oil |
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| 1 | cup red pepper, diced |
| 1 | cup green pepper, diced |
| 1 | cup yellow onion, diced |
| 2 | Baby Spinach, roughly chopped |
| 1 | cup mushrooms, sliced |
| 2 | garlic cloves, minced |
| 1 | pinch salt, to taste |
| 4 | whole eggs |
| 4 | egg whites |
Instructions
| 1. | Preheat the oven to 350 degrees F (175 degrees C). |
|---|---|
| 2. | Grease a standard 12-slot muffin pan with cooking spray and set aside. |
| 3. | Heat a large non-stick skillet over medium heat. |
| 4. | Once the skillet is hot, add olive oil, red pepper, green pepper, and onion. |
| 5. | Sauté for 5-7 minutes, or until peppers are tender. |
| 6. | Add the chopped spinach and sliced mushrooms, and cook for an additional 2 minutes. |
| 7. | In the last 30 seconds, add the minced garlic. |
| 8. | Season with salt and remove from heat. |
| 9. | Crack the whole eggs and egg whites into a large 4-cup measuring cup and whisk together. |
| 10. | Stir in the cooked veggies. |
| 11. | Pour the egg and vegetable mixture evenly into the prepared muffin pan. |
| 12. | Bake for 15 minutes, or until the tops are firm to the touch and the eggs are cooked. When the muffins are almost done you can top them with |
| 13. | Cool slightly and serve immediately! |
| 14. | NOTE: For these muffins you can vary the ingredients with what you have on hands. You can use different kinds of vegetables. When the muffins are almost done you can top them with a little bit of cheese of your choice. Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, warm in the microwave until heated through. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 54.3 kcal |
| Protein | 4 g |
| Fat | 2.8 g |
| Carbohydrates | 3.3 g |
| Fiber | 0.9 g |
| Sugar | 1.7 g |
Published on Jan 01, 2025 by Luminița