Egg Muffins
This Egg Muffins recipe is healthy and easy to prepare. It's made with simple ingredients and it's perfect for someone on a healthy diet to lose weight and be fit. By following the steps one by one, you will make this healthy recipe easily and you will be very satisfied. You can even make it ahead as part of a healthy meal prep.
Ingredients
Directions
Preheat oven to 350 degrees F.
Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
Heat a large non stick skillet over medium heat. Once hot, add in oil, red pepper, green pepper, and onion. Saute 5-7 minutes, or until peppers are tender.
Add in spinach and mushrooms and cook for an additional 2 minutes. In the last 30 seconds, add in minced garlic.
Season with salt and remove from heat.
Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.
Stir in cooked veggies. Pour the egg/veggie mixture evenly into the prepared muffin pan.
Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
Cool slightly and serve immediately!
Serving Size 1 Muffin
Servings 12
- Amount Per Serving
- Calories 50
- % Daily Value *
- Total Fat 2g4%
- Total Carbohydrate 3g1%
- Sugars 1g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Egg Muffins is one of many healthy recipe ideas that you can find on our recipe page.
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Don't forget to share this healthy recipe with your friends and families.
Ingredients
Directions
Preheat oven to 350 degrees F.
Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
Heat a large non stick skillet over medium heat. Once hot, add in oil, red pepper, green pepper, and onion. Saute 5-7 minutes, or until peppers are tender.
Add in spinach and mushrooms and cook for an additional 2 minutes. In the last 30 seconds, add in minced garlic.
Season with salt and remove from heat.
Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.
Stir in cooked veggies. Pour the egg/veggie mixture evenly into the prepared muffin pan.
Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
Cool slightly and serve immediately!
