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- 6 large eggs - 1 cup spinach, chopped - 1/2 cup bell pepper, diced (any color) - 1/2 cup cherry tomatoes, halved - 1/4 cup onion, finely chopped - 1/4 cup shredded low-fat cheese (optional) - Salt and pepper to taste - 1 teaspoon garlic powder - 1 teaspoon dried oregano - Olive oil spray These ingredients create a tasty base for our healthy egg muffin cups. Eggs are a great source of protein. They help you feel full and satisfied. I love using fresh vegetables. They add flavor and nutrition. Spinach gives you iron, while bell peppers offer vitamin C. The cherry tomatoes add sweetness and color. The onion gives a nice crunch and taste. If you like cheese, low-fat cheese works well here. It makes the muffins creamy without adding too many extra calories. Don’t forget to season with salt and pepper. Garlic powder and oregano boost the flavor even more. The olive oil spray keeps the muffins from sticking. This mix of ingredients makes these muffin cups delicious and healthy! - Calories per muffin cup: About 80 calories. - Macronutrient breakdown: - Protein: 6g - Fat: 5g - Carbohydrates: 2g Each muffin cup is low in calories but high in protein. This makes them a great option for breakfast or a snack. You can feel good about what you eat. Plus, they are easy to make and perfect for busy days. Check out the full recipe for more details! - Preheat your oven to 350°F (175°C). - Spray a muffin tin with olive oil to prevent sticking. - In a large bowl, crack six eggs. - Whisk the eggs until they blend fully. - Add salt, pepper, garlic powder, and oregano for flavor. - Chop the spinach, bell pepper, and onion. - Halve the cherry tomatoes. - Add these veggies to the egg mixture. - Stir until all ingredients mix well. - If you want, fold in shredded cheese for creaminess. - Pour the egg mixture into the muffin tin. - Fill each cup about ¾ full to allow rising. - Bake for 18-20 minutes until golden and set. - Check for doneness by inserting a toothpick; it should come out clean. - Let them cool for a few minutes before removing from the tin. - These muffins are great warm or can be saved for later. Check the Full Recipe for more details! To get the best Healthy Egg Muffin Cups, start with a well-prepared muffin tin. Use olive oil spray to coat each cup lightly. This step helps prevent sticking. Fill each cup about ¾ full. This allows the muffins to rise without overflowing. To ensure even cooking, mix the ingredients thoroughly before pouring them into the tin. This way, every muffin gets the same great taste. Serve these muffin cups warm for a cozy meal. They pair well with a side of fresh fruit or whole-grain toast. You can also add a dollop of salsa on top for a spicy kick. These cups work great for breakfast or snacks. You can enjoy them on their own or with yogurt. They are easy to grab and go! If you have leftovers, reheating is simple. Use a microwave for quick warming. Heat each muffin cup for about 30 seconds. To keep the texture, avoid overheating. If you prefer, you can also reheat them in an oven set to 350°F (175°C). This method helps maintain that nice, fluffy texture. For a full recipe, check out the detailed instructions. {{image_2}} You can easily change the veggies in your Healthy Egg Muffin Cups. Try zucchini, mushrooms, or even broccoli. These swaps add new flavors and nutrients. If you want protein, consider bacon or turkey. For a vegan option, use tofu or tempeh instead of eggs. These changes keep your meals exciting and help with any dietary needs. To add different flavors, use herbs and spices. Basil, thyme, or paprika can create unique tastes. You can also mix in some chili flakes for heat. If you want to go dairy-free, try almond or coconut cheese. These options offer creamy texture without the dairy. Experimenting with flavors keeps your meals fresh and fun. To keep your Healthy Egg Muffin Cups fresh, let them cool completely. Place them in an airtight container. This helps keep moisture out and flavor in. I recommend using glass or BPA-free plastic containers. These options work well for storage and reheating. If you want to save some for later, freezing is a great choice. To freeze, wrap each muffin cup in plastic wrap. Then, place them in a freezer bag. This method prevents freezer burn and keeps them tasty. When you’re ready to eat, take one out and thaw it in the fridge overnight. For a quick meal, you can also microwave it straight from the freezer. Just heat for about 1-2 minutes or until warm. Enjoy your meal without the fuss! Healthy Egg Muffin Cups last about five days in the fridge when stored correctly. Store them in an airtight container to keep them fresh. It’s best to let them cool completely before sealing. This way, they won’t get soggy. Yes, you can make these muffins ahead of time. They are great for meal prep. Just bake them and store them in the fridge. Heat them up in the microwave when you’re ready to eat. This makes busy mornings so much easier! For a vegan version, use flax eggs or chickpea flour. Mix one tablespoon of flaxseed meal with three tablespoons of water to make one flax egg. Let it sit for a few minutes to thicken. For chickpea flour, mix one cup of flour with one cup of water. Both options work well! You can easily customize this recipe. Use dairy-free cheese or skip cheese entirely for dairy-free needs. For gluten-free options, make sure to check your ingredients. You can also swap in different veggies like zucchini or mushrooms. Adjusting spices can add new flavors too! If you need lower sodium, use fresh herbs instead of salt. These Healthy Egg Muffin Cups are easy to make and fun to customize. We explored the ingredients, cooking steps, and tips to ensure greatness in every bite. You can try various veggies, proteins, and herbs for a unique twist. Plus, learn about storing and reheating to keep them fresh. These muffins are perfect for meal prep or quick snacks. Enjoy creating tasty options that fit your needs while boosting your nutrition. Let's make cooking simple and delicious together!

Healthy Egg Muffin Cups

Start your day with these delicious and Healthy Egg Muffin Cups! Packed with spinach, bell peppers, and cherry tomatoes, these easy egg muffins are perfect for breakfast or a quick snack. They're simple to make, ready in just 30 minutes, and can be stored for later enjoyment. Discover how to create these nutritious treats and add a burst of flavor to your mornings. Click through for the full recipe and get inspired today!
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Ingredients
  

6 large eggs

1 cup spinach, chopped

1/2 cup bell pepper, diced (any color)

1/2 cup cherry tomatoes, halved

1/4 cup onion, finely chopped

1/4 cup shredded low-fat cheese (optional)

Salt and pepper to taste

1 teaspoon garlic powder

1 teaspoon dried oregano

Olive oil spray

Instructions
 

Preheat your oven to 350°F (175°C) and lightly spray a muffin tin with olive oil to prevent sticking.

    In a large mixing bowl, crack the six eggs and whisk until fully combined. Season with salt, pepper, garlic powder, and oregano.

      Add the chopped spinach, diced bell pepper, halved cherry tomatoes, and chopped onion to the egg mixture. Stir until all ingredients are well distributed.

        If using, fold in the shredded cheese for an extra creamy flavor.

          Pour the egg mixture evenly into the muffin tin, filling each cup about ¾ full to allow for expansion.

            Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and lightly golden on top.

              Remove from the oven and let them cool for a few minutes before running a knife around the edges to pop them out.

                Serve warm, or allow to cool and store in an airtight container for a convenient breakfast or snack.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffin cups