top of page

Healthy Egg Muffin Cups

Prep Time:

Cook Time:





6 (makes 12 cups)


About the Recipe

Healthy Egg Muffin Cups


  • 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


  • 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.

bottom of page