Egg Muffin Cups with Veggies
These savory egg muffin cups are flavorful, delicious, and nutritious. It's a perfect quick breakfast that's high in protein, low calorie, gluten-free and vegetarian!
Servings: 6 muffins
Ingredients
- 1/2 tbsp olive oil
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 white onion chopped
- 1/2 cup baby spinach chopped
- 1/2 cup broccoli chopped
- 1 clove garlic minced
- salt and black pepper to taste
- 3 large eggs
- 3 egg whites
Instructions
- Preheat the oven to 350F (180C). Grease the standard muffin pan with cooking spray.
- Heat up a skillet and add olive oil. Now, add red bell pepper, green bell pepper, and white onion. Cook for 7 minutes until peppers are soft.
- Add baby spinach, broccoli, and cook for another 2 minutes or so. Finally, add garlic and cook for another 30 seconds or so. Finally, season with salt and pepper.
- Whisk the eggs and egg whites, and stir in the vegetables. Then pour it into a muffin pan.
- Finally, bake for 15-20 minutes until muffins are firm to touch.
Video
Nutrition
Serving: 1 muffin (4 oz) | Calories: 81kcal | Carbohydrates: 6.1g | Protein: 6g | Fat: 3.7g | Saturated Fat: 1g | Polyunsaturated Fat: 2.3g | Cholesterol: 93mg | Sodium: 167mg | Fiber: 1.6g | Sugar: 2.9g