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Egg Muffin Cups

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 150
Enjoy these healthy and customizable egg muffin cups, perfect for a quick breakfast or snack.

Ingredients

Vegetables

  • 1 1/4 cups chopped spinach
  • 3/4 cup diced roma tomatoes
  • 3/4 cup diced baby bella mushrooms

Egg Mixture

  • 10 eggs eggs
  • 1/8 cup 2% milk
  • 1 teaspoon salt
  • 1/2 green bell pepper diced green bell pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper

Cheese

  • 3/4 cup sharp cheddar cheese (freshly grated)

Instructions 

  • Spray a muffin tin with nonstick spray and evenly distribute veggies into cups.
  • Whisk eggs, milk, salt, pepper, onion powder, garlic powder, and paprika until combined.
  • Pour egg mixture into cups to cover veggies, then sprinkle with cheese.
  • Bake at 350°F (175°C) for 25-30 minutes until eggs are set.
  • Cool briefly, loosen edges, and remove muffins. Store leftovers in the fridge.

Notes

Use fresh ingredients for best flavor and texture.
Calories: 150kcal
Cost: $12
Course: Breakfast
Cuisine: American
Keyword: Eggs