Make and share this Egg Muffin Cups recipe from Food.com.
Provided by Jo SB
Categories Breakfast
Time 25m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Grease a standard 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 minutes, or until the tops are firm to the touch and eggs are cooked.
- Cool slightly and serve immediately!
- NOTE: Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, pop them in the microwave until warm.
Nutrition Facts : Calories 54.3, Fat 2.8, SaturatedFat 0.7, Cholesterol 62, Sodium 60.6, Carbohydrate 3.3, Fiber 0.9, Sugar 1.7, Protein 4
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