The ultimate Egg Muffin Cups recipe! These protein-packed muffins are perfect for meal prep, easy to make, and fully customizable to suit your taste!
INGREDIENTS
- 1 tablespoon olive oil
- 1½ cups chopped spinach
- ½ cup finely diced bell peppers
- ¼ cup minced onion
- 10 eggs
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon dried parsley
- ¼ teaspoon salt (optional)
- ½ cup shredded cheddar cheese (optional)
INSTRUCTIONS
- Preheat the oven to 350°F (175°C).
- Sauté the vegetables (optional but recommended): Heat olive oil in a small pan over medium heat. Sauté the spinach, bell peppers, and onion for about 5 minutes until softened. This step helps prevent soggy muffins.
- Prepare the egg mixture: In a bowl, whisk the eggs until smooth. Stir in the cooked vegetables, spices, and cheese.
- Fill the muffin tins: Grease a muffin tin well or use silicone liners. Pour the egg mixture into each cup, filling them about ¾ of the way.
- Bake for 15-20 minutes or until the eggs are fully set.
- Let cool slightly before serving. Enjoy fresh or store for later!
RECIPE TIPS
- Use silicone muffin liners or grease the tin well to prevent sticking.
- Customize with your favorite veggies, meats, or cheeses for variety.
Nutrition Facts (Per Muffin)
- Calories: 86 kcal
- Carbohydrates: 1g
- Protein: 6g
- Fat: 6g
- Cholesterol: 141mg
- Sodium: 135mg
- Vitamin A: 791 IU
- Vitamin C: 9mg
- Calcium: 59mg
- Iron: 1mg
