Healthy Egg Muffin Cups

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 cups Baby spinach
  • 2 cloves Garlic
  • 1 cup Green pepper
  • 1 cup Mushrooms
  • 1 cup Yellow onion

• Refrigerated

  • 4 Egg whites
  • 4 Eggs, whole

• Condiments

  • 1 Hot sauce

• Baking & Spices

  • 1 cup Red pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on showmetheyummy.com

Description

Directions

• Preheat oven to 350 degrees F.
• Grease a standard 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 minutes, or until the tops are firm to the touch and eggs are cooked.
• Cool slightly and serve immediately!
• Leftovers can be stored in an airtight container in the fridge for about 4 days.
• These may also be frozen.
• To reheat, pop them in the microwave until warm.

Nutrition