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Healthy Egg Muffin Cups

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 muffins
Calories 150
These nutritious egg muffin cups are perfect for a quick breakfast, packed with colorful vegetables and protein.

Ingredients

Vegetables

  • 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 taste salt
  • 4 large eggs
  • 4 large egg whites
  • optional hot sauce for drizzling

Instructions 

  • Preheat oven to 350°F (175°C) and grease a 12-slot muffin tin.
  • Cook red pepper, green pepper, and onion in oil for 5-7 minutes until tender. Add spinach and mushrooms, cook 2 minutes, then add garlic for 30 seconds. Season with salt.
  • Whisk eggs and egg whites in a bowl, then stir in cooked vegetables.
  • Divide mixture evenly into muffin tin and bake for 15-30 minutes until firm and cooked through.
  • Cool slightly, then serve with optional hot sauce.

Notes

Use fresh vegetables for best flavor and texture.
Calories: 150kcal
Cost: $12
Course: Breakfast
Cuisine: American
Keyword: Eggs, Vegetables