The Pioneer Woman Tasty Kitchen
Profile Photo

Healthy Egg Muffin Cups

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A healthy and hearty make-ahead breakfast on the go! Packed with protein and tons of veggies! Only 50 calories per muffin!

Ingredients

  • 4 whole Eggs
  • 4 whole Egg Whites
  • 1 Tablespoon Olive Oil
  • 1 cup Red Pepper, Diced
  • 1 cup Green Pepper, Diced
  • 1 cup Yellow Onion, Diced
  • 1 pinch Salt To Taste
  • 2 cups Baby Spinach, Roughly Chopped (measured/packed Before Chopping)
  • 1 cup Mushrooms, Diced (Measured Before Chopping)
  • 2 cloves Garlic, Minced
  • 1 dash Hot Sauce, Optional For Drizzling On Top

Preparation

If you haven’t already, prep the veggies. I like chopping everything pretty small, because I’m not a fan of big chunks, but the size of veggie is up to you!

Whisk the eggs together in a large four cup measuring cup and set aside. I like whisking the eggs in the measuring cup, because it makes pouring the mixture into the muffin tin easier later on!

Now, heat a non-stick pan over medium heat. Once hot, add the olive oil. Then add the red pepper, green pepper, yellow onion, and a pinch of salt. Saute for about 5-7 minutes, or until the peppers are tender. Add the spinach and mushrooms and cook for another 2 minutes. In the last 30 seconds, add in minced garlic. Taste and re-season with salt if necessary!

Pour the cooked veggies into the whisked eggs. Stir to combine. If you like, you could even add in a little hot sauce.

Preheat the oven to 350 F and grease a 12-count standard size muffin pan with cooking spray. Pour the egg/veggie mixture evenly into the muffin pan. You’ll have enough for all 12 muffin slots!

Bake for about 15 minutes, or until the tops are firm to the touch and an inserted toothpick comes out clean. Remove from oven. Let them cool in the pan for a few minutes, before removing!

Serve immediately or let them finish cooling on a cooling rack. Store in an airtight container in the fridge for no longer than 4 days. You can, however, store these individually in the freezer! To thaw, remove from the freezer the night before and store in the refrigerator. Then just pop them in the microwave in the morning until warm.

Notes: Calories are for one muffin, so eat up and serve this with a side of toast, your morning coffee, yogurt, etc!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Baked Avocado and Eggs
Profile Photo by Brianna M Moyer in Breakfast
This baked avocado, eggs and bacon recipe can be made in...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Easy Breakfast Burrito Casserole
Profile Photo by Chanda | My Farmhouse Table in Breakfast
Looking for a recipe for make-ahead breakfast burritos or an easy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Vanilla Strawberry Overnight Oats
Profile Photo by Nora | Savory Nothings in Breakfast
Vanilla Strawberry Overnight Oats are an easy make-ahead breakfast recipe for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Pancetta Ricotta Crepes with Red Pepper Cream
Profile Photo by PW Food & Friends in Breakfast
From Sommer Collier of A Spicy Perspective.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Intermediate


The Best Gluten-Free Chocolate Chip Pancakes
Profile Photo by Brianna M Moyer in Breakfast
It took me quite some time to discover the absolute best...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 20 Level: Easy