Description
These Healthy Egg Muffin Cups are mini baked omelets filled with sautéed vegetables and protein-rich eggs. They’re perfect for meal prep and make a quick, nutritious breakfast or snack.
Ingredients
- 1 tablespoon olive oil
- 1 cup diced red pepper
- 1 cup diced green pepper
- 1 cup diced yellow onion
- 2 cups packed baby spinach, chopped
- 1 cup mushrooms, diced
- 2 cloves garlic, minced
- Salt, to taste
- 4 large eggs
- 4 large egg whites
- Hot sauce (optional)
Instructions
- Preheat oven to 180°C (350°F) and grease muffin tin.
- Sauté peppers and onion 4–5 minutes.
- Add mushrooms; cook until moisture evaporates.
- Stir in garlic and spinach; cook until wilted.
- Whisk eggs and egg whites with salt.
- Divide vegetables into muffin cups.
- Pour egg mixture over vegetables, filling ¾ full.
- Bake 18–22 minutes until set.
- Cool slightly and remove from pan.
Notes
- Cook vegetables thoroughly to prevent excess moisture.
- Do not overfill cups to avoid overflow.
- Use silicone liners for easy release.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American