Egg And Vegetable Muffin Cups Recipe

Eggs are a classic breakfast for both Paleo and non-Paleo eaters - whether they're scrambled, in an omelette, or served sunny side up - eggs are coveted by many breakfast lovers.

Trade in your usual scrambled eggs for these convenient and cute muffin-sized egg cups. Fill the base with sauteed vegetables, then cover with whipped eggs to hold the egg muffin together.

It can be difficult to eat vegetables with breakfast, but this recipe provides a classic omelet vegetable mix. You can vary up the vegetables by using different vegetables, like brussel sprouts or broccoli.

Don't be afraid to use pre-cooked, leftover vegetables from dinner the night before (there's no need to cook them again, just add them to the beaten eggs).

Egg muffins are a perfect breakfast to enjoy on the go – throw a couple into a bag and eat them on the way to work or after a tough workout. Plan ahead and make these over the weekend, so you’ll have a healthy breakfast on hand all week.

Egg And Vegetable Muffin Cups Recipe

Serves: 4 Prep: 20 min Cook: 25 min

Ingredients

• 2 garlic cloves, minced
• ½ cup yellow onion, minced
• ½ cup bell pepper, minced
• ½ cup mushroom, minced
• 1 cup spinach, chopped
• 4 whole eggs
• 4 egg whites
• 2 tbsp. fresh chives, minced
• 1 small tomato, diced
• Cooking fat
• Sea salt and freshly ground black pepper
• Tiny muffin pan

Preparation

1. Preheat the oven to 350 F.
2. Melt some cooking fat in a skillet over medium heat, and cook the onion and garlic until fragrant.
3. Add the bell pepper and mushrooms and cook until soft, 2 to 3 minutes.
4. Add the spinach, season everything to taste, and cook for another minute and set aside.
5. In a bowl, whisk the whole eggs and the white eggs, and season with salt and pepper.
6. Fill each muffin tin with a layer of cooked vegetables, then top with beaten egg mixture.
7. Place in the oven and bake for 15 to 18 minutes or until the eggs are set.
8. Serve the egg muffins topped with chives and freshly diced tomatoes.

📖 Recipe

Egg And Vegetable Muffin Cups Recipe

Short on time for breakfast? Bake up these convenient and cute muffin-sized egg cups.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Appetizer

Cuisine American

Servings 4 people

Calories 106 kcal

Ingredients

  

1x2x3x

• 2 garlic cloves minced
• ½ cup yellow onion minced
• ½ cup bell pepper minced
• ½ cup mushroom minced
• 1 cup spinach chopped
• 4 whole eggs
• 4 egg whites
• 2 tbsp. fresh chives minced
• 1 small tomato diced
• Cooking fat
• Sea salt and freshly ground black pepper
• Tiny muffin pan

Instructions

 

• Preheat the oven to 350 F.
• Melt some cooking fat in a skillet over medium heat, and cook the onion and garlic until fragrant.
  ½ cup yellow onion, Cooking fat, 2 garlic cloves
• Add the bell pepper and mushrooms and cook until soft, 2 to 3 minutes.
  ½ cup bell pepper, ½ cup mushroom
• Add the spinach, season everything to taste, and cook for another minute and set aside.
  1 cup spinach, Sea salt and freshly ground black pepper
• In a bowl, whisk the whole eggs and the white eggs, and season with salt and pepper.
  4 whole eggs, 4 egg whites, Sea salt and freshly ground black pepper
• Fill each muffin tin with a layer of cooked vegetables, then top with beaten egg mixture.
  Tiny muffin pan
• Place in the oven and bake for 15 to 18 minutes or until the eggs are set.
• Serve the egg muffins topped with chives and freshly diced tomatoes.
  2 tbsp. fresh chives, 1 small tomato

Nutrition

Calories: 106kcalCarbohydrates: 6gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 122mgPotassium: 359mgFiber: 2gSugar: 3gVitamin A: 2102IUVitamin C: 37mgCalcium: 53mgIron: 1mg

Keyword egg, muffin, vegetable

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