Breakfast Egg Muffin Cups

This is a great weekend recipe to prepare for breakfast throughout the week!

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Makes: 12 muffins


  • 1 tablespoon olive oil

  • 4 whole eggs

  • 4 egg whites

  • 2 cups baby spinach - roughly chopped (measured/packed before chopping)

  • 1 cup red pepper (measured after chopping)

  • 1 cup green pepper (measured after chopping)

  • 1 cup yellow onion (measured after chopping)

  • 1 cup mushrooms (measured before chopping)

  • 2 cloves garlic, minced

  • Salt, to taste

  • Hot sauce, optional for drizzling on top!


  1. Preheat the oven to 350 degrees F and grease a muffin pan with cooking spray.

  2. Combine garlic, eggs, and egg whites to a 4-cup measuring cup or bowl.  Whisk the eggs together and set aside.

  3. Now, heat a nonstick pan over medium heat. Once hot, add in olive oil. Then add in the red pepper, green pepper, yellow onion, and a pinch of salt. Saute for about 5-7 minutes, or until the peppers are tender. Add in spinach and mushrooms and cook for another 2 minutes. In the last 30 seconds, add in minced garlic.

  4. Pour the cooked veggies into the whisked eggs. Stir to combine. If you like, you could even add in a little hot sauce.

  5. Pour the egg/veggie mixture evenly into the muffin pan. You'll have enough for all 12 muffin slots!

  6. Bake for about 15 minutes, or until the tops are firm to the touch or if an inserted toothpick comes out clean.

  7. Let cool in the pan for a few minutes, before removing! Serve immediately or let finish cooling on a cooling rack. Store in an airtight container in the fridge for no longer than 4 days. You can, however, store these individually in the freezer! To thaw, remove from the freezer the night before and store in the refrigerator. Then just pop it in the microwave in the morning until warm.

Nutrition Information

Serving size: 1 muffin 48 Calories, Fat: 2.7 grams, Protein: 3.7 grams

Source: Show Me the Yummy,

RecipesFarrah Wigand