Yummy and Healthy Breakfast Full of Spinach Egg Muffin Cups
Start your day right with Healthy Egg Muffin Cups! Only 50 calories per muffin, LOADED with vegetables, and can be made in advance!
Egg muffin cups can be made ahead of time and stored in the fridge for a healthy breakfast all week. They make for a hearty and healthy breakfast before school too. Loaded with delicious & simple ingredients like eggs, spinach, and red pepper.
All you need are a few simple ingredients; 7 large eggs, red bell pepper, spinach, salt & pepper, and then shredded cheese if you want. í don’t add the cheese when i make them for me but I’ll usually add it when I make them for my kids. The cheese is completely optional.
Egg muffin cups can be made ahead of time and stored in the fridge for a healthy breakfast all week. They make for a hearty and healthy breakfast before school too. Loaded with delicious & simple ingredients like eggs, spinach, and red pepper.
All you need are a few simple ingredients; 7 large eggs, red bell pepper, spinach, salt & pepper, and then shredded cheese if you want. í don’t add the cheese when i make them for me but I’ll usually add it when I make them for my kids. The cheese is completely optional.
YIELDS 7 OR 8 MUFFIN CUPS
EGG MUFFIN CUPS
Ingredients
- 7 large eggs
- 1/4 cup whole milk
- salt & pepper
- 1/2 cup finely chopped red bell pepper
- 3/4 cup finely chopped spinach
- 1/4 cup shredded cheddar cheese, optional
Instructions
- Heat oven to 375 degrees and spray a 12-cup cupcake pan with cooking spray. This recipe only yields 8 muffin cups so only spray 8 of the cupcake spots. You want to spray lots of cooking spray so they don't stick.
- In a mixing bowl combine the eggs, milk, salt & pepper and blend together with a whisk. Add in the chopped pepper and spinach, and the cheddar cheese if using. Stir together.
- Pour the egg mixture into the 8 muffin cups. The cups should be almost full.
- Cook for 18-22 minutes. The center should be set and they should be puffy.
- These puff up while cooking but once you take them out of the oven and they cool, they will go back down.
- Eat right away with some salsa or cool completely and store covered in the fridge for up to one week. To eat, reheat in the microwave for about 45 seconds or eat cold.
Notes:
I like to break the stem piece off of my spinach leaves. It's also really convenient to buy a bag of spinach leaves saves time and makes it easier. I use 1/2 teaspoon salt and just a pinch of pepper.
I have found that if I don't add the cheese then I only get 7 egg muffin cups. With the cheese, the recipe yields 8 egg muffin cups.
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