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Egg Muffin Cups

Yields12 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Nutrition facts for 1 serving (2 muffins): ¾ cup vegetables and 1 1/3 oz. protein.

Egg Muffin Cups

 1 tsp olive oil
 ½ yellow onion, diced
 1 red bell pepper, diced
 1 green bell pepper, diced
 2 cups baby spinach, chopped
 4 button mushrooms, chopped
 2 cloves garlic, minced
 ¼ tsp salt
 8 eggs
 Hot sauce (optional)

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

Servings 0