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Egg Muffin Cups With Veggies

These savory egg muffin cups are bursting with flavor, delicious, and nutritious. They make the perfect quick breakfast, being high in protein, low in calories, gluten-free, and vegetarian!

  • Total Time: 40 mins
  • Yield: 6 muffins 1x


  • 1/2 tbsp olive oil
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 white onion chopped
  • 1/2 cup baby spinach chopped
  • 1/2 cup broccoli chopped
  • 1 clove garlic minced
  • salt and black pepper to taste
  • 3 large eggs
  • 3 egg whites


  1. Preheat the oven to 350°F (180°C) and grease a standard muffin pan with cooking spray.
  2. Heat a skillet and add olive oil.
  3. Add the red bell pepper, green bell pepper, and white onion, and cook for 7 minutes until the peppers are soft.
  4. Add the baby spinach and broccoli, cooking for another 2 minutes. Then, add the garlic and cook for an additional 30 seconds.
  5. Season with salt and pepper to taste.
  6. Whisk the eggs and egg whites together, then stir in the cooked vegetables.
  7. Pour the mixture into the prepared muffin pan.
  8. Bake for 15-20 minutes until the muffins are firm to the touch.
  • Prep Time: 10 mins
  • Cook Time: 30 mins


  • Serving Size: 1 muffin
  • Calories: 81kcal
  • Sugar: 2.9g
  • Sodium: 167mg
  • Fat: 3.7g
  • Saturated Fat: 1g
  • Carbohydrates: 6.1g
  • Fiber: 1.6g
  • Protein: 6g
  • Cholesterol: 93mg

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