Don’t have time to for a healthy breakfast? Think again! Egg muffin cups are convenient and easy. They can be made in advance, refrigerated and reheated for a quick breakfast on-the-go!
Packed with veggies, these little egg delights can be eaten with a piece of toast, a cup of yogurt or simply with your morning cup of coffee. Enjoy!
Makes 12 egg muffins
½ tablespoon of olive oil
1 red bell pepper, diced (about 1 cup)
1 green bell pepper, diced (about 1 cup)
1 medium yellow onion, diced (about 1 cup)
2 cups baby spinach
1 cup mushrooms, roughly chopped
2 cloves garlic minced
5 whole eggs
Salt and pepper to taste
Preheat oven to 350° F. Spray a 12-muffin pan with non-stick spray. Heat olive oil in a large non-stick skillet over medium heat. Add the peppers and onion and cook, stirring frequently, until soft, around 5 to 7 minutes. Add the spinach and mushrooms to the skillet and cook, stirring, for another minute or two until spinach is wilted. Stir in the minced garlic, salt and pepper and cook just until aromatic, about 30 seconds. Transfer the cooked veggies to a bowl to cool. In a large bowl whisk eggs and stir in cooked veggies. Pour the mixture in the prepared muffin pan. Bake for 15 minutes, cool and serve!
To spice things up, you can add a dash of hot sauce or Italian seasoned ground turkey sausage. Shredded cheese melted on top of the muffin is also a tasty addition!
|Serving size: 1 muffin|
|Fat 3 g|
|Carbohydrates 2 g|
|Sodium 41 mg|