Healthy Breakfast Egg Muffin Cups
Healthy breakfast egg muffin cups that are easy to make using whatever veggies you have in your fridge. These low carb, easy egg muffins are perfect for reheating throughout the week! A delicious, protein-packed breakfast recipe that's gluten free, paleo, vegetarian and keto-friendly.
Servings 6 servings (2 egg muffin cups each)
Calories 131cal
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with nonstick cooking spray.
- Divide spinach, tomatoes, mushrooms, and jalapeño evenly between 12 muffins in the tin.
- In a large bowl whisk together eggs, almond milk, salt and pepper until well combined.
- 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.
- 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).
Notes
To meal prep: Make these ahead of time and pack in glass containers with ½ an avocado and ½ a cooked sweet potato for a well balanced breakfast.
See the full post for tips, tricks, and different flavor combinations!
Nutrition
Serving: 2egg muffins without cheese | Calories: 131cal | Carbohydrates: 1.9g | Protein: 12.7g | Fat: 8.4g | Saturated Fat: 2g | Fiber: 0.6g | Sugar: 1.3g