If you’re trying to lose weight or if you’re following a gluten-free or low-carb diet, make sure you add this egg muffin recipe to your Sunday meal prep sesh! Each veggie egg cup only has 35 calories so, depending on your specific calorie requirements, you can safely eat a few of these for breakfast. They’re clean, easy to make, very versatile and perfect for on-the-go breakfasts. If you don’t like spinach or mushrooms you can experiment with different veggie pairings and customize your egg muffin cups however you’d like. You can add kale + tomatoes, collard greens + peppers, broccoli + leek … just use your taste buds as your guide!
Prep Time: 10 min | Cook Time: 22 min | Yields: 12 small muffins
+ 1 tbsp olive oil
+ 1 small onion, finely chopped
+ 1/2 cup mushrooms, finely diced
+ 1 cup spinach leaves, finely diced
+ 2 garlic cloves, minced
+ 1/2 tsp sea salt
+ 1/4 tsp freshly ground black pepper
Crack the eggs into a medium-sized bowl, add the veggies to the egg mixture, stir together and pour into a greased muffin tin. Bake for 15 minutes, let cool and store in the fridge for up to 1 week. Enjoy!