Healthy and Easy Egg in Muffin Cups

Healthy egg breakfast on a plate: mini crustless quiches

Looking for a simple breakfast idea that is lower in calories? Wait until you try these quick, easy, and delicious egg in muffin cups that are perfect for your next brunch or on the go!

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Prep Time 5

Cook Time 20

Total Time 25

Course Breakfast

Cuisine American

Servings Servings

Calories 261 kcal

Equipment

1 Non-Stick Muffin Tin
1 whisk
1 Large Mixing Bowl
1 Saute Pan (optional) Use if you want to carmelize the vegetables before adding to the egg muffins

Ingredients

8 Ounces Egg Whites
2 Tablespoon Half 'n Half You can use whatever dairy you want here for creamer.
1 Onion diced
1 Bell Pepper diced
8 Ounces Spinach
8 Ounces Shredded Cheddar
Salt and Pepper to Taste
2 tbsp Extra Virgin Olive Oil (if sauteeing vegetables)

Instructions

Preheat the oven for 400
Whisk egg whites with the dairy of your choice.
Add salt and pepper to taste.
Optional: Saute onion and red bell pepper but not necessary
Place onion and bell pepper in the bottom of a non-stick muffin tin.
Top each muffin section off with some shredded cheddar.
Add the egg mixture on top filling about 5/6 of the way.
Bake in 400-degree oven for 15-20 minutes or until fully cooked.

Notes

If you want a low fat version, go with low-fat milk or cheese instead of the full fat version.

Nutrition

Calories: 261kcalCarbohydrates: 2gProtein: 19gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 57mgSodium: 465mgPotassium: 136mgSugar: 1gVitamin A: 568IUCalcium: 405mgIron: 1mg

Keyword Egg in Muffin Cups, Egg Muffins Breakfast

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