Healthy Baked Egg Cups
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/2 teaspoon sea salt
- 2 tablespoons fresh parsley
- 1 cup mushrooms sliced
- 6 large eggs
- 1/2 teaspoon ground pepper
- 1/2 cup yellow onion chopped
- 1/3 cup feta
- 1/2 orange bell pepper chopped
- 1 teaspoon coconut oil
- 1 cup egg whites (or another 6 eggs)
- 1 cup broccoli chopped into small pieces
- cooking spray (i use coconut oil)
- Carbohydrate 2.49010859432795 g
- Cholesterol 215.208333333333 mg
- Fat 6.3206443395234 g
- Fiber 0.504181764149178 g
- Protein 7.48464432300286 g
- Saturated Fat 2.51231129795157 g
- Serving Size 1 1 cup (84g)
- Sodium 193.455895834015 mg
- Sugar 1.98592683017877 g
- Trans Fat 0.953352701347193 g
- Calories 95 calories
Preheat oven to 375°. Spray twelve-cup muffin tin with cooking spray or line with silicone baking cups. I sprayed the silicone baking cups with spray, just to be on the safe side. Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper. Meanwhile, heat a skillet over medium heat with 1 teaspoon oil. Add in chopped veggies (bell pepper, onion, broccoli and mushrooms) and cook for about 5-6 minutes, until they’re a little soft and the onions are fragrant. Add sauteed veggies into the bowl with the whisked eggs. Add in feta and parsley and mix well. Pour egg mixture into muffin cups evenly. I used a ? cup measuring cup to pour each one. Bake for 17-20 minutes, or until the egg cups are no longer jiggly and an inserted toothpick comes out clean. Allow cups to cool and enjoy immediately.
