Egg Muffin Cups
Ingredients
- 1 tablespoon olive oil
- 1 cup red pepper chopped
- 1 cup green pepper chopped
- 1 cup yellow onion chopped
- 2 cups baby spinach chopped
- 1 cup mushrooms chopped
- 2 cloves garlic minced
- Salt to taste
- 4 whole eggs
- 4 egg whites
- Hot sauce for drizzling on top optional
Instructions
- Preheat oven to 350℉. Grease a standard non-stick 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. Sauté 5 to 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 to 20 minutes, or until the tops are firm to the touch and eggs are cooked.
- Cool slightly and serve immediately. Leftovers can be stored in an airtight container in the refrigerator for about 4 to 5 days or in the freezer for 3 to 4 months. To reheat, wrap egg muffins in a paper towel and microwave for 30 to 60 seconds until warm. You can also reheat these in the oven at 350oF for 5 to 10 minutes.
Notes
Credit: Show Me The Yummy