Egg Muffin Cups is one of the most popular recipes amongst my client and if you are reading this, I’m sure you know how important is to have a healthy and filling breakfast every morning. A great morning routine makes you happier and productive and that’s what we are all looking for, right?
Although I’m someone who loves to take out at least 10-15 minutes from my morning schedule for my breakfast, I still do not want to spend my mornings making difficult healthy breakfast before work. This is why “Healthy Egg Muffin Cups” is my favorite and go-to recipe for every morning especially weekdays.
And do you know what is the best part of this recipe for egg muffin? They are loaded with veggies, filled with protein, and can be made in advance and stored in the fridge or freezer. This makes me crave for egg muffins, oh yes, they are that good.
How to Make Egg Muffin Cups?
Let us start by chopping some veggies: red pepper, red onion, mushrooms, spinach, and tomato!
I like the veggies for my egg muffin cups small, however, if you like big chunks, go ahead. The size of the veggies is completely up to you.
Now, crack your eggs and whisk them until it turns into a nice mixture. This egg muffin breakfast requires 4 whole eggs and 4 egg whites.
The next step is to heat a non-stick pan over medium heat.
Toss your red pepper, red onion in a tablespoon of olive oil or butter. Don’t forget to put in a pinch of salt.
Saute for 5-6 minutes until the red pepper is slightly tender. Now, put mushrooms and spinach and cook for an additional 2 minutes.
Taste and season with your favorite herbs if you want.
Pour the sauteed veggies and tomatoes in whisked eggs and stir until well combined.
Preheat the oven to 170 degreed Celsius and grease your muffin pan with cooking oil. Make sure that the sides of the pan are well greased to ensure they don’t stick.
Pour the egg muffin mixture into the muffin pan. The mixture is enough to make 12 muffin cups.
Bake for 15 minutes or until the toothpick comes out clean.
Let the pan cool before removing it.
Tadaaa! Your delicious and healthy egg muffin cups are ready.
How Long Can You Store Egg Muffin Cups in the Refrigerator?
You can easily store them in the fridge for about 4-5 days. However, you might see a little water in them after a day or two because of the veggies and tomatoes but it doesn’t mean they have gone bad. You can warm them up and enjoy them.
Can you Freeze Egg Muffins?
Absolutely! Let them cool down completely before storing them in an airtight container. They last in the freezer for a good 2-3months.
I like to make a fresh batch of egg muffin cups every 2 weeks.
How to Reheat Egg Muffin Cups?
If the egg muffins are in the fridge, I like to heat them in the microwave for about 30 seconds. Frozen egg muffins might need a little more time. You can even reheat them in the baking oven for 5-10 minutes. Whatever the technique is, they turn out good every time. 😀
What are the Health Benefits of Egg Muffins?
They are loaded with protein and vegetables and are easy to make. We all know that a balanced diet is key to a healthy lifestyle. This breakfast recipe provides you protein and fat from eggs, fiber from the vegetable which can keep you full till lunchtime.
These eggs muffin cups are healthy, delicious, and have less than 50 calories per muffin. Yum!
Do give this breakfast recipe a try and let me know in the comments below.Don’t forget to check out our other healthy breakfast recipes.