300x600
Healthy Egg Muffin
Cups
I love that these
healthy egg muffin cups can be made in advance. These muffin cups have less
than 50 calories per muffin and are packed with vegetables, so eat up and serve
with some toast, your morning coffee, yogurt, etc!
Ingredients
- 1 tablespoon 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 measured/packed before chopping
- 1 cup mushrooms measured
before chopping
- 2 cloves garlic minced
- salt to taste
- 4 whole eggs
- 4 egg whites
- hot sauce optional for drizzling on
top!
Instructions
1.
Preheat
oven to 350 degrees F.
2.
Grease a
standard non stick 12-slot muffin pan with cooking spray and set aside.
3.
Heat a
large non stick skillet over medium heat.
4.
Once
hot, add in oil, red pepper, green pepper, and onion.
5.
Saute
5-7 minutes, or until peppers are tender.
6.
Add in
spinach and mushrooms and cook for an additional 2 minutes.
7.
In the
last 30 seconds, add in minced garlic.
8.
Season
with salt and remove from heat.
9.
Crack
eggs/egg whites into a large 4 cup measuring cup and whisk together.
10.
Stir in
cooked veggies.
11.
Pour the
egg/veggie mixture evenly into the prepared muffin pan.
12.
Bake for
15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
13.
Cool
slightly and serve immediately!
14.
Leftovers
can be stored in an airtight container in the fridge for about 4 days.
15.
These
may also be frozen.
16.
To
reheat, pop them in the microwave until warm.
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