Egg Muffin Cups

February 12, 2018 / Recipes, The Six Pack Ab Strategy
Egg Muffin Cups

Egg Muffin Cups

These healthy muffin cups are amazing! They have less than 60 calories, and are downright delicious. I usually make 6 to 12 at a time.



  • 1 tablespoon olive oil
  • 1/4 whole red pepper finely chopped
  • 2 cups baby spinach - roughly chopped measured/packed before chopping
  • 1/2 bunch chopped asparagus with bottom stems removed
  • 1 clove minced garlic
  • 5 organic eggs


  • 1/2 teaspoon black pepper divided
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1/2 tbsp oregano
  • 1 tbsp parsley flakes
  • Salt substitute (optional)



  1. Preheat oven to 350 degrees.
  2. Scramble eggs in a bowl and set aside
  3. Grease a non-stick muffin pan with olive oil or olive oil cooking spray and set aside.
  4. Combine seasonings
  5. Add 1/2 tablespoon olive oil to skillet and heat for 1-2 minutes.
  6. Add chopped red pepper, spinach and asparagus to skillet
  7. Sprinkle with half the seasonings
  8. Saute 5-6 minutes, or until vegetables are tender
  9. Add in minced garlic.
  10. 10. Remove from heat.
  11. 11. Combine eggs and cooked vegetables
  12. 12. Pour the egg/vegetable mixture evenly into the prepared muffin pan.
  13. 13. Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
  14. 14. Cool slightly and serve immediately!

Recipe Notes

Store leftovers in an airtight container in the fridge for about 4 days, or the freezer for about 7 days. To reheat, pop them in the microwave until warm. Recipe adapted from: Show Me the Yummy and Super Healthy Kids. Image from Super Healthy Kids.