Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Healthy Egg Muffin Recipe
Jazz up breakfast with this easy Egg muffin cups recipe. Use any toppings you like and make delicious egg muffin cups for a quick breakfast.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
6
Calories:
150
kcal
Author:
Carrie Barnard
Ingredients
6
Large Eggs
6
Large Egg Whites
1
cup
Baby Spinach
Chopped
1/2
Red Bell Pepper
Diced
1/2
Green Bell Pepper
Diced
18
Cherry Tomatoes
Quartered
1/2
tsp
Salt
1/2
tsp
Pepper
1
cup
Shredded Mozzarella Cheese
Instructions
Preheat the oven to 350 degrees F.
Spray a muffin pan with non-stick cooking spray.
Divide the bell peppers, spinach and tomatoes evenly among the muffin tins.
Then top with the shredded mozzarella cheese (divided evenly among the muffin tins as well).
In a large mixing bowl, whisk together the eggs, egg whites, salt and pepper until well combined.
Top each muffin tin with the eggs mixture and fill just below the top of each one.
Bake for 24-26 minutes until the eggs are set.
Let cool for a few minutes and then carefully remove the egg muffins from the tin.
Serve warm immediately or cool completely to store in the refrigerator or freezer for later!
Nutrition
Calories:
150
kcal
|
Carbohydrates:
4
g
|
Protein:
14
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Cholesterol:
178
mg
|
Sodium:
433
mg
|
Potassium:
301
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
1429
IU
|
Vitamin C:
34
mg
|
Calcium:
132
mg
|
Iron:
1
mg