Now we’re making healthy egg muffin cups. Only 50 calories. 50 calories. Now, the best part about this recipe is that it can be made in advance. Yeah, you can make it Sunday night and then you’ve got breakfast already done for the entire week. It’s really easy.
Yeah. So we’re going to start by dicing up a red bell pepper, green bell pepper, one yellow onion, two cups of spinach, two cloves of garlic that we’ve minced and mushrooms. Now while Trevor preps the veggies I’m gonna crack four whole eggs into my measuring cup and four egg whites.
Alright, so we have all of our veggies diced up and we’ve heated a pan over medium heat. Now I’m gonna add a tablespoon of extra virgin olive oil. And then I’m adding our peppers and onions. Now, we’re gonna cook these for five to seven minutes until they’ve softened.
And I’m just going to season them with a touch of salt. Alright, so the veggies have softened. And now I’m going to add our chopped spinach and mushrooms. Now, we cut up the spinach because the egg muffins are pretty small so if you just let the spinach cook down while you can get some big pieces in there which is a little unpleasant.
So that’s why we cut it up. And I’m gonna let this cook for about two minutes. Now it’s the last thirty seconds of cook time so I’m going to add our minced garlic. Now we’re adding that in just the last thirty seconds because you don’t want your garlic to burn. Not a pleasant taste. Not a pleasant taste.
So, we also have the oven preheated to 350 degrees and we greased our muffin tin so it’s ready to just pour this mixture in once we add the veggies to the eggs. Let’s add our veggies to the egg mixture. Now I’m going to stir this together and then we’re going to pour it into our greased muffin tin. Now, while you’re pouring the mixture in, don’t necessarily fill everything to the top because you might run out and it won’t be even. So, go ahead and fill them half way and then let the rest of it finish out, that way you know everything is going to be even. And that’s why we put the mixture in a measuring cup so it’s really easy to pour.
Alright, so these are all filled up. Now we’re just going to pop them in the oven. Alright, so these baked for fifteen minutes and now they’ve been cooling for about five minutes. Now I’m going to run my knife around the edge of the muffin so it doesn’t stick and there you go. They look so good. They smell amazing. Yup. Now, you can serve these immediately or you can put them on a cooling rack, let them cool and then store them in the fridge all week. You wanna know what time it is? Taste test time. Mmmm. So moist, delicious. Mmm hmm.
Recipe Courtesy: Showmetheyummy