Egg Muffin Cups

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

  • 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.

Sign up for my newsletter to stay in the know!
AND/OR connect with me via Instagram to keep up with the latest nutritional know-how, tell me all about your personal health journey and to LOL at my handstand fail-vids.

What else do you want to know? Shoot me a message with topics + questions that you would like to see more of!

Emily Cox