About the Recipe
Healthy Egg Muffin Cups
Ingredients
1 tablespoon olive oil
1 cup red pepper measured after chopping
1 cup green pepper measured after chopping
1 cup yellow onion measured after chopping
2 cups baby spinach - roughly chopped measured/packed before chopping
1 cup mushrooms measured before chopping
2 cloves garlic minced salt to taste
4 whole eggs 4 egg whites
hot sauce optional for drizzling on top
Preparation
Preheat oven to 350 degrees F.
Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
Heat a large non stick skillet over medium heat.
Once hot, add in oil, red pepper, green pepper, and onion.
Saute 5-7 minutes, or until peppers are tender.
Add in spinach and mushrooms and cook for an additional 2 minutes.
In the last 30 seconds, add in minced garlic.
Season with salt and remove from heat.
Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.
Stir in cooked veggies.
Pour the egg/veggie mixture evenly into the prepared muffin pan.
Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
Cool slightly and serve immediately!
Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen.