RECIPES
Egg Muffin Cups
20MIN
24
HMR Team
Start your morning with protein-packed muffin cups filled with satisfying eggs and refreshing veggies! They are easy to make ahead of time for grab-and-go breakfast all week! This recipe supports the Phase 2 plan. This recipe makes 12 servings at 41 calories per serving.
INGREDIENTS
- 4 Whole eggs
- 4 Egg whites
- 2 Cups baby spinach (roughly chopped)
- 2 Cups bell peppers (chopped)
- 1 Cup yellow onion (chopped)
- 1 Cup mushrooms (chopped)
- 2 Cloves garlic (minced)
- Dash of salt and pepper
DIRECTIONS
- 1. Preheat oven to 350 degrees. Grease a muffin pan with cooking spray.
- 2. Chop veggies (spinach, bell peppers, onion, mushrooms). Mince garlic.
- 3. Whisk eggs and egg whites together in a large bowl.
- 5. Pour chopped veggies into bowl of whisked eggs and stir to combine.
- 6. Pour egg & veggie mixture evenly into the muffin pan (should fill 12 muffins).
- 7. Bake for 15-20 minutes or until tops are firm.
- 8. Let cool in pan and then serve immediately or store in airtight container in fridge.
PER SERVING
41
calories
0
fruit servings
0.5
vegetable servings
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