Egg Muffin Cups
Preheat oven to 350⁰ F. Grease a 12-cup muffin pan with nonstick oil spray.
Heat a large skillet over medium high heat. Add oil, peppers, and onion. Sauté until peppers are tender, ~5-7 minutes.
Add spinach, mushrooms, garlic, and salt. Cook for 2 more minutes and then remove from heat.
In a large bowl, whisk the eggs. Add vegetable mixture to eggs and stir until combined.
Divide the eggs evenly into the muffin cups. Bake for 15-20 minutes or until internal temperature reaches 160⁰ F.
Serve immediately, topping with hot sauce if desired.
Store egg muffins in an airtight container in the refrigerator for up to 4 days.
Serve with a piece of whole wheat toast and piece of fruit for a balanced breakfast.
Nutrition facts for 1 serving (2 muffins): ¾ cup vegetables and 1 1/3 oz. protein.
Ingredients
Directions
Preheat oven to 350⁰ F. Grease a 12-cup muffin pan with nonstick oil spray.
Heat a large skillet over medium high heat. Add oil, peppers, and onion. Sauté until peppers are tender, ~5-7 minutes.
Add spinach, mushrooms, garlic, and salt. Cook for 2 more minutes and then remove from heat.
In a large bowl, whisk the eggs. Add vegetable mixture to eggs and stir until combined.
Divide the eggs evenly into the muffin cups. Bake for 15-20 minutes or until internal temperature reaches 160⁰ F.
Serve immediately, topping with hot sauce if desired.
Store egg muffins in an airtight container in the refrigerator for up to 4 days.
Serve with a piece of whole wheat toast and piece of fruit for a balanced breakfast.