Healthy Breakfast Egg Muffin Cups
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.92 out of 5 stars
(12)
Ingredients
6 servings
- 2 cups spinach, chopped
- 1 large roma tomato, seeds removed and diced
- ½ cup baby bella mushrooms, diced
- 1 jalapeño, seeded and diced
- 12 eggs
- 1/4 cup unsweetened almond milk (or any milk)
- ½ teaspoon salt
- Freshly ground black pepper
- Optional: 3/4 cup shredded cheddar cheese
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Preparation
Step 1
Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with nonstick cooking spray.
Step 2
Divide spinach, tomatoes, mushrooms, and jalapeño evenly between 12 muffins in the tin.
Step 3
In a large bowl whisk together eggs, almond milk, salt and pepper until well combined.
Step 4
Fill each muffin about 3/4 way full with egg mixture, pouring over the veggies already in each tin. If using cheese, add 1 tablespoon on top of each egg muffin.
Step 5
Bake for 25-30 minutes until eggs are set and puff up in the tin. Let muffins cool for a few minutes, then run a butter knife around the edges of each cup and remove. Serves 6 (2 egg cups each).
Step 6
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