Egg Muffin Cups
An Egg Muffin Cups Recipe that is so easy to make! These spinach egg muffins are the perfect breakfast egg muffins for a quick healthy meal!
Servings: 12 egg muffins
Calories: 86kcal
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups chopped spinach
- ½ cup diced bell peppers
- ¼ cup minced onion
- 10 eggs
- ¼ teaspoon black pepper
- ¼ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon salt optional
- ½ cup cheddar cheese optional
Instructions
- Preheat the oven to 350 degrees F and prepare a well greased or silicone lined muffin tin.
- In a small sauté pan, heat the olive oil. Sauté the spinach, peppers and onion for 5 minutes until softened. This will make sure the muffins aren't soggy!
- In a large bowl, whisk together the eggs until smooth. Stir in cooked vegetables, dried spices and cheese. Pour the batter into greased muffin tins (we recommend silicone liners), filling ¾ of the way.
- Bake at 350 degrees F for 15-20 minutes until the eggs are set.
Video
Notes
- To prevent your muffins from sticking, use silicone muffin liners or be sure to spray the muffin tins very well!
- We love these silicone muffin liners for egg muffins - they don't stick to them!! Otherwise, this nonstick muffin tin is awesome! We recommend having some olive oil cooking spray on hand to to prevent the eggs from sticking!
Nutrition
Serving: 1egg muffin | Calories: 86kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 135mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 791IU | Vitamin C: 9mg | Calcium: 59mg | Iron: 1mg
