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Egg Muffin Cups with Veggies

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Egg Muffin Cups with Veggies are a protein-packed, veggie-filled breakfast option ideal for meal prep and busy mornings. Easy to customize and great for on-the-go meals.

Ingredients

  1. 1 teaspoon olive oil
    1/2 cup red bell pepper, diced
    1/2 cup green bell pepper, diced
    1/4 cup white onion, diced
    1/2 cup baby spinach, chopped
    1/2 cup broccoli florets, chopped
    1 clove garlic, minced
    Salt and pepper to taste
    3 large eggs
    3 large egg whites

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 12-cup muffin tin with cooking spray or line with silicone liners.
  3. In a skillet over medium heat, heat olive oil and sauté bell peppers, onion, broccoli, and garlic until tender. Add spinach and cook until wilted. Season with salt and pepper.
  4. In a bowl, whisk together eggs and egg whites.
  5. Divide the sautéed vegetables evenly among the muffin cups. Pour the egg mixture over the vegetables, filling each cup about 3/4 full.
  6. Bake for 20–25 minutes, or until the egg muffins are set and lightly golden.
  7. Let cool for a few minutes before removing from the tin. Serve warm or store for later.

Notes

  • Use silicone liners to prevent sticking.
  • Customize with cheese, meats, or additional veggies.
  • Store in the fridge for up to 4 days or freeze for 2 months.
  • Reheat in microwave for 30–60 seconds before serving.
  • Great for kids and lunchboxes too.

Nutrition

Find it online: https://thefamilycooking.com/egg-muffin-cups-with-veggies/