Egg Muffin Cups
These easy egg muffin cups are the perfect make ahead healthy breakfast recipe!
Servings: 12 muffin cups
Ingredients
- 1 ¼ cups chopped spinach
- ¾ cup diced roma tomatoes
- ¾ cup diced baby bella mushrooms
- 10 eggs
- ⅛ cup 2% milk
- 1 teaspoon salt
- ½ green bell pepper diced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon pepper
- ¾ cup sharp cheddar cheese freshly grated
Instructions
- Spray a muffin tin generously with nonstick cooking spray
- Distribute spinach, tomatoes, mushrooms, and bell peppers evenly into the 12 cups
- In a large bowl, whisk together eggs, milk, salt, pepper, onion powder, garlic powder, and paprika until combined
- Pour egg mixture evenly into the 12 tins, to cover the veggies
- Sprinkle the tops of the muffin cups with sharp cheddar cheese
- Bake the egg muffins at 350 degrees for 25 - 30 minutes, until eggs are cooked through
- Allow to cool several minutes in the pan, then use a butter knife to loosen the edges before removing them
- Store leftover egg muffin cups in the fridge for up to 4 days
Nutrition
Serving: 1g | Calories: 138kcal | Carbohydrates: 3g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 185mg | Sodium: 348mg | Fiber: 1g | Sugar: 1g