Healthy Egg Muffin Cups
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 tablespoon olive oil
- 4 egg whites
- 4 whole eggs
- salt (to taste)
- 2 cloves garlic (minced)
- 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 b
- 1 cup mushrooms (measured before chopping)
- hot sauce (optional for drizzling on top!)
- Carbohydrate 0.336966666666667 g
- Cholesterol 141 mg
- Fat 3.61328333345394 g
- Fiber 0 g
- Protein 5.39233333333333 g
- Saturated Fat 1.07183500001665 g
- Serving Size 1 1 muffin (46g)
- Sodium 258.722291666669 mg
- Sugar 0.336966666666667 g
- Trans Fat 0.581982916669932 g
- Calories 55 calories
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.
