Healthy Baked Egg Cups
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course:
Breakfast
Cuisine:
Breakfast
Servings: 6 servings
Calories: 91 kcal
Ingredients
- 1 tablespoon olive oil
- 1 red pepper about 2 cups diced
- 1/2 red onion about 1 cup diced
- 1 zucchini about 1 cup grated
- 2 cups baby spinach roughly chopped
- 4 whole eggs
- 4 egg whites
- salt and pepper to taste
Instructions
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Preheat your oven to 350 F.
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Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
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Heat a large frying pan over medium heat.
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Drizzle in the olive oil, then add the pepper, red onion and zucchini.
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Cook for about 5 minutes until the peppers are tender. Move the mixture to one side of the pan and add in the spinach. Cover the pan with a lid to allow the spinach to wilt. This should only take a minute or two. Once the spinach is wilted, stir together with the cooked pepper mixture. Remove from heat and evenly distribute the vegetable mixture into the 12 slots of the muffin pan.
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Whisk the eggs and egg whites together in a large 4 cup measuring cup. Season with salt and pepper. Pour some of the egg mixture into each of the slots of the muffin pan.
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Bake in the preheated oven for about 15-20 minutes, until the egg muffins are firm to the touch.
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Cool for 5 minutes before enjoying.