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!

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.

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