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.
Servings: 6
Cost: $5.53, $0.92 per Servings
Ingredients
- 6 Large Eggs
- 6 Large Egg Whites
- 1 cup Baby Spinach Chopped
- ½ Red Bell Pepper Diced
- ½ Green Bell Pepper Diced
- ½ tsp Salt
- ½ 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 chopped baby spinach evenly among the 12 muffin cups.
- Divide diced red bell pepper and diced green bell pepper evenly among the muffin cups.
- Sprinkle shredded mozzarella cheese evenly over the vegetables in each muffin cup.
- In a large mixing bowl, whisk together large eggs, large egg whites, salt, and black pepper until thoroughly 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: 150kcal | Carbohydrates: 4g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 178mg | Sodium: 433mg | Potassium: 301mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1429IU | Vitamin C: 34mg | Calcium: 132mg | Iron: 1mg
