Egg Muffin Cups

READY IN: 25mins
YIELD: 12 muffins




  • Preheat oven to 350 degrees F.
  • Grease a standard 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.
  • Saute 5-7 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 minutes, or until the tops are firm to the touch and eggs are cooked.
  • Cool slightly and serve immediately!
  • NOTE: Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, pop them in the microwave until warm.