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A plate of fluffy vegetable egg muffins, crafted from a classic egg muffin cups recipe, is surrounded by a glass of orange juice, a cup of coffee, and a halved grapefruit. A blue striped napkin is also visible on the side. The muffins are golden-brown with visible diced vegetables.
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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 Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 6
Author: Carrie Barnard
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 1 cup chopped baby spinach evenly among the 12 muffin cups.
  • Divide ½ diced red bell pepper and ½ diced green bell pepper evenly among the muffin cups.
  • Sprinkle 1 cup shredded mozzarella cheese evenly over the vegetables in each muffin cup.
  • In a large mixing bowl, whisk together 6 large eggs, 6 large egg whites, ½ teaspoon salt, and ½ teaspoon 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
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