Egg Muffins Breakfast Recipe:
These healthy egg muffin cups are filled with veggies, toasty warm, filled with protein, and can be made in advance!. These are definitely one of my favorite breakfast items. The best part is I can make them a night before which saves me a lot of time in the morning.
Time: 20-25 mins
Finely chop the veggies:
Red pepper: 1
Mushrooms: 7-8 button mushrooms or any mushroom of your chioce
Baby spinach: Half cup
Olive Oil: To line the baking tray and to saute the chopped veggies in the pan.
Now, heat a non stick pan over medium heat. Once hot, add in olive oil. Then add in the capsicum, onion, bell pepper, spinach, mushrooms and a pinch of salt. Saute for about 5-7 minutes, or until the peppers are tender. After the veggies stop releasing water, you can turn off the heat.
Separately whisk the eggs, add the cooked veggies, mix them all together add some salt, pepper to this too. Preheat the oven to 375F. In a muffin tray, ladle the egg mixture into greased muffin cups ¾ full. Top each muffin cup with grated cheese( Optional). Bake at 180 C, for 20-25 minutes. Remove from the oven, let the muffins cool for 15-20 minutes before removing them from the pan. Serve.