Healthy Egg Muffin Cups
As a lot of people just don’t have time for a healthy breakfast, these egg muffins can be made in advance so they can be grabbed on the go. Even if you do have the time, these are so delicious that you’ll want to make them anyway. These muffin cups have less than 50 calories per muffin, so eat up and serve with some toast, your morning coffee, yogurt, etc! This recipes makes 12 muffins.
Ingredients ( varies on the amount of vegetables wanted):
1 green pepper
1 red pepper
1 yellow onion or mushroom
250 mL baby spinach
5 mL basil
5 garlic cloves
4 whole eggs
4 egg whites
Hot sauce ( optional )
Directions:
1. Preheat the oven to 350 degrees F and grease a muffin pan with cooking spray.
2. Chop red pepper, green pepper, yellow onion, mushrooms, and baby spinach into chunks. Mince the garlic
3. Crack eggs and whisk.
4. Heat a non stick pan over medium heat. Once hot, add in olive oil. Then add in the red pepper, green pepper, yellow onion, and basil. Sauté for 5-7 minutes or until the peppers are tender.
5. Add in spinach and mushrooms and cook for another 2 minutes. In the last 30 seconds, add in minced garlic.
6. Taste and re-season if necessary.
7. Pour the cooked veggies into the whisked eggs. Stir to combine. Add hot sauce if desired.
8. Pour the egg/veggie mixture evenly into the muffin pan. Bake for 15 minutes, or until the tops are firm to the touch or if an inserted toothpick comes out clean.