Healthy Veggie Egg Muffin Cups
These Healthy Veggie Egg Muffin Cups are an easy and delicious way to start your mornings! Throw this recipe together quickly and have a week of breakfast ready to go!
Servings 12 muffins
Calories
Ingredients
- 2½ cups egg whites
- ½ cup red bell pepper, chopped (about 1 medium bell pepper)
- ½ cup onion, chopped (about ½ medium onion)
- 1 cup spinach leaves, roughly chopped
- 1-2 scallions, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon pepper
- hot sauce for topping (optional)
Instructions
- Preheat your oven to 350°. Prepare your muffin tin by spraying with nonstick spray. Set aside.
- In a large bowl, whisk together the egg whites, bell peppers, onion, spinach, scallions, salt, and pepper. Mix everything until well combined.
- Using a ⅓ measuring cup, scoop the mixture evenly into the muffin cavities. You should have enough to make 12 muffins.
- Bake for 20-22 minutes or until muffins have puffed up and egg whites are completely cooked (not wet/jiggly in the middle). The muffins will sink back down as they cool.
- Muffins are best served warm. They can be stored in the fridge for up to 5 days and reheated in the microwave.
Notes
- These can be stored in the fridge or freezer. I prefer the fridge because putting cooked eggs in the freezer can change the texture a bit.
- Feel free to add other add-ins. Examples: meat (bacon, sausage, chorizo), cheese, other veggies (tomatoes, mushrooms).
- Reheat these in the microwave- line your plate with a paper towel as they can release water when heated up again.
- Chop your veggies first and then measure to make sure you have an accurate measurement.