Egg Muffin Cups
Start your day with these healthy Egg Muffin Cups. They're easy to make ahead and perfect for a grab and go breakfast!
Ingredients
- 6 eggs
- Half of a red bell pepper diced (about ½ cup)
- 1 cup shredded mozzarella cheese or any finely grated or shredded cheese
- 10-15 olives cut into slices
- 1 cup spinach chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- In a bowl, whisk together eggs, salt and pepper. Set aside.
- Grease muffin tin with cooking spray, melted butter or olive oil.
- Prepare your veggies and divide them evenly to 6 muffin tins.
- Add the shredded cheese on top.
- Pour in the egg mixture until about ¾ of the way full in each one.
- Bake for about 20 minutes and until eggs are cooked.
- Allow to cool for about 2-3 minutes.
- Remove from muffin tins and enjoy!
Notes
Recipe Variations
- Use egg whites for a healthier option.
- Add your favorite veggies. The possibilities are endless when it comes this recipe. Bell peppers, onions, spinach, tomatoes and broccoli would be delicious. Feel free to add the veggies you like or make each one different.
- Make it hot. If you like your food a bit spicy add some hot sauce on top or some red pepper flakes in the mix.
- Try different seasonings. Onion powder, garlic powder and Italian seasonings are a few suggestions.
Storing and Reheating
- To Store: Store in an airtight container in the fridge for up to 3 days or freezer for 3 months.
- To Reheat: Heat in microwave to desired temperature.
