Healthy Egg Muffin Cups

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!