Egg Muffins

Name: Egg Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 15 min
Yield: 12
Ingredients: red pepper; red onion; baby spinach; frozen peas; mushrooms; garlic; salt; pepper; eggs

15 mins prepServes 12

Start your day right with Healthy Egg Muffin Cups! These muffins are loaded with vegetables and only have 50 calories each. They are perfect for meal prepping, keeping in the fridge for up to 5 days or can be frozen. Easy to reheat in the oven or microwave, they are a delicious and nutritious breakfast option.

12 servings

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Instructions

1: Preheat oven to 350 degrees F.

2: Grease a standard non-stick 12-slot muffin pan.

3: Heat a large non-stick skillet over medium heat.

4: Once hot, add in oil, peppers, frozen spinach, and onion.

5: Sauté for 5-7 minutes, or until peppers are tender.

6: Add in peas and mushrooms and cook for an additional 2 minutes.

7: In the last 30 seconds, add in minced garlic.

8: Season with salt and remove from heat.

9: Crack eggs into a large measuring jug and whisk together.

10: Stir in the cooked veggies.

11: Pour the egg/veggie mixture evenly into the prepared muffin pan.

12: Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.

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Egg Muffins

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