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