Healthy Egg Muffin Cups

  • Healthy Egg Muffin Cups
  • Healthy Egg Muffin Cups
  • Healthy Egg Muffin Cups

Prep Time:10 mins / Cook Time:15 mins / Total Time:25 mins


  • 1 tablespoon  olive oil

  • 1 cup  red pepper 

  • 1 cup  green pepper 

  • 1 cup  yellow onion 

  • 2 cups  baby spinach - roughly chopped 

  • 1 cup  mushrooms measured before chopping

  • 2 cloves  garlic minced

  •  salt to taste

  • 4 whole  eggs

  • 4  egg whites

  •  hot sauce optional for drizzling on top!



  1. Preheat oven to 350 degrees F.

  2. Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.

  3. Heat a large non stick skillet over medium heat.

  4. Once hot, add in oil, red pepper, green pepper, and onion.

  5. Saute 5-7 minutes, or until peppers are tender.

  6. Add in spinach and mushrooms and cook for an additional 2 minutes.

  7. In the last 30 seconds, add in minced garlic.

  8. Season with salt and remove from heat.

  9. Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.

  10. Stir in cooked veggies.

  11. Pour the egg/veggie mixture evenly into the prepared muffin pan.

  12. Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.

  13. Cool slightly and serve immediately!

  14. Leftovers can be stored in an airtight container in the fridge for about 4 days.

  15. These may also be frozen.

  16. To reheat, pop them in the microwave until warm.

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Ximena Vazquez
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