This breakfast egg cup recipe is a terrific weekday dish that can be made on the weekend since it lasts a week in the fridge. These egg muffins are a great way to add extra veggies to your diet. You can use any meat and change the spices or vegetables.
Ingredients
- cooking spray:
- eggs: 9 piece
- egg whites: 4 cups
- turkey ham: 1 pound (diced)
- spinach: 2 cups (chopped)
- red bell peppers: 2 piece (diced)
- green bell peppers: 2 piece (diced)
- Jalapeno peppers: 2 piece (diced, fresh)
- garlic: 1 Tbsp (minced)
- italian seasoning: 1 Tbsp
- onion powder: 2 tsp
- cayenne pepper: 0.25 tsp
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
Preheat the oven to 375 degrees F (190 degrees C). Grease 24 muffin cups with cooking spray.
-
Beat eggs in a large bowl. Beat in egg whites until smooth. Stir in turkey ham, spinach, bell peppers, jalapeño peppers, garlic, Italian seasoning, onion powder, cayenne pepper, salt, and black pepper. Ladle egg mixture into the prepared muffin cups, about 3/4 full.
-
Bake in the preheated oven until centers are set, 25 to 30 minutes.
