If your a little ahort of the veg need to add another egg/egg white to get a whole properly sizes dozen. Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked. Sounds like the perfect breakfast to me. Anything that makes breakfast easier is great for me. Can’t I just use the whole eggs? These would be fantastic with turkey sausage…I might need to play around with that! Hi Elise! I hope you love them! If they collapsed, I’m guessing that was from too much water in the veggies. Hi June! Tips to make and freeze from a meal assembly kitchen! I’d like to go with 50 cal. I’m so glad this recipe will come in handy! I would just keep an eye on them to be sure they don’t burn. The texture may be slightly affected though so totally you preference! Do you have a website or cooking blog? Thanks Mary! Great idea…superb, delicios!! You’ll need about 1.5 cups of egg whites. I’ve never had a problem, so I’m guessing it’s your non stick pan. Yours sound amazing…I usually just add bell peppers, onions and garlic. Thanks. Just wanted to clarify..these are mini muffins or regular muffin size? Once hot, add in oil, red pepper, green pepper, and onion. Hi Lucille! These sound delicious and simple to make. It’s sure to be a hit! Thanks so much Stacy! Line a 12 cup muffin pan with foil baking cups, spray the cups with cooking spray. Hi Ashley! Yep. Now, heat a non stick pan over medium heat. Anything else I can substitute to get the same results? Line a 12 cup muffin tray with foil baking cups. Thanks , Hi there! , Hi, This looks like a great recipe. Grease a standard non stick 12-slot muffin pan with cooking spray and set aside. About Us, Roasted Vegetable Breakfast Muffins Recipe, This post may contain affiliate links. You’ll need 1 1/2 cups of egg whites! These healthy egg muffin cups are filled with veggies, toasty warm, filled with protein, and can be made in advance! Just thinking of bringing them into work but won’t have access to a microwave! So glad everyone loved these! Place on a plate and reheat in the microwave on high for about 30 seconds. . Mix spinach, egg substitute, Cheddar cheese, onion, green bell pepper, and hot pepper sauce in a … It was an excellent brunch. And I hate mushrooms, so can I just omit those? So sorry to hear about your spine surgeries. Thank you so much, I hope you love these! . I’m so glad your kiddos loved the muffin cups! Hope you enjoy! Hi Joyce! I’m really glad that everyone liked them. , Thank you so much for your kind words Lynda! I always line the baking sheet with aluminum foil in the event there is spill or overflow. Thanks so much, Judy! Definitely make sure to adjust the baking time like you said, as mini muffins will cook faster than the regular muffins. If the excess liquid bothers you, just blot the muffin before you warm them up in the microwave. I refrigerate half and freeze half, as a household of 1 I’m always on the lookout for recipes that be frozen and enjoyed later so I like making a batch of 12 and eating these on the weekdays when I don’t have much time in the morning, and they’re healthy! Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked. Hi, Stir to combine. Bake for 18-20 minutes or until the quiches puff up a bit and are cooked through. I hope that helps. If you like these, you might also enjoy these other healthy breakfast recipes. I have always found it easier to put the vegetables and cheese in each cup and then pour the egg mixture over. I think the tomatoes would cause these to be too watery. Start by chopping some veggies: red pepper, green pepper, yellow onion, mushrooms, and baby spinach! p.s. Congrats to you on your new healthy food blog! Maggie — March 11, … Yep! Thank you so much! I’m just wondering if these can be made in paper cases instead as we dont have a muffin tray? Thank you You can use the leftover yolks in my. More would be greatly appreciated. Hi Lucille! Yes! If you like, you could even add in a little hot sauce. Thanks so much Stephen! Hi, I was wondering if you used a non stick muffin tin because mine keeps sticking even when using Pam. Thank you so much! Thank YOU for following along and making and enjoying my recipes! Hi Lena! I am retired now, so this recipe is just perfect. Wahoo!!! Glad you loved it . Crack eggs/egg whites into a large 4 cup measuring cup and whisk together. Heat a large non stick skillet over medium heat. Let me know if you have any further questions. Glad you love the recipe , Hi Susan! Instead of green bell pepper I used small chopped asparagus and added a couple of jalapeños for some heat. Green plan? Some people say you shouldn’t reheat spinach. I was making these for guests that all wanted different veggies so I cooked the veggies separate and put them in bowls, then had each guest scoop the fillings they wanted into 2 muffin cups. You’ll need about 1 1/2 cups of egg whites , I made your white pizza with arugula the other day! I’m getting excited for all those fall flavors. May I suggest you include recipes for leftover ingredients. breakfast egg muffins cups, healthy breakfast egg cups, Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy, https://www.calculator.net/weight-watchers-points-calculator.html, https://showmetheyummy.com/healthy-breakfast-sandwich/, https://www.thekitchn.com/12-ways-to-use-up-leftover-egg-yolks-tips-from-the-kitchn-207594, https://www.myfitnesspal.com/recipe/calculator, http://www.eatlivelovefood.com/reheating-spinach-and-other-taboos/, Roasted Asparagus & Tomato w/ Lemon Garlic Hollandaise. I was going to ask if all egg whites would work. Pour the egg/veggie mixture evenly into the prepared muffin pan. It’s like 5 years old, but I think it’s from American Eagle!! Spray the cups with cooking spray. , Do you think these could be made using muffin cups (the paper things, like cupcakes?) What about adding a touch of cheese? In the video I noticed you cut the ends off the peppers. I use both whole eggs and egg whites to get the protein but keep the calories lower! Wahoo! Best of all, they’re all easy to make-ahead for a healthy breakfast on the go. I love the recipe!!! I feel like they would stick! SUBSCRIBE to get our All-Stars eCookbook free, Recipes Breakfast Savory Healthy Egg Muffin Cups. One of the books that Trevor just started reading is called The Miracle Morning. I love the black lace top you’re wearing in the video recipe for these muffin cups- can you tell me where you got it? Pour the cooked veggies into the whisked eggs. I have searched the web to find out how to freeze yolks. Try getting a silicone muffin “pan.” It is seriously a game changer! Make sure you’re using non-stick muffin tins and a generous amount of cooking spray , Thank you so much Kelly! I help Kurbo with their Pinterest boards and I love coaching families to make better food choices. I’m bringing these to a brunch at someone’s house. I want to keep my calories below 100 calories per serving. So glad you enjoyed the egg muffin cups. Yep! Whisk the eggs together in a large four cup measuring cup and set aside. Thank you. Hi Nan! Can I use all egg whites, if so, how much do I put in the recipe. What do you think? Let me know what you think of these muffins! I’m always nervous about reheating food, thanks! The spinach and mushrooms sound great too. Keyingredient.com is a free cooking website. Delicious! Hi Andy! I’ve actually never had a problem with sticking, as long as you use a non-stick muffin pan and cooking spray! I like chopping everything pretty small, because I’m not a fan of big chunks, but the size of veggie is up to you! That’s a great question…I’m not sure! Calories are for one muffin, so eat up and serve this with a side of toast, your morning coffee, yogurt, etc! Sauteing these babies together means they get covered in bacon grease and have so much flavor. Hope that helps! Powered by Brandeploy Oh yea, and they taste good . Hi Alda! Did you watch the video? The only difference is they’ll be higher in calories. I’m so happy to hear that you loved the pizza. I’m so glad you liked these. I look forward to making more of these recipes. What can I do with the leftover 4 yolks? Honestly I just strain salsa and use frozen chopped spinach (thawed/strained) cuts down on prep time and I can easily make a large batch!! Def yummy! Absolutely! Let me know how that works out for you! They’ll be crunchy, but should be ok if you’re fine with that texture! Add garlic powder, onion powder, salt, and pepper. I’m so glad that both you and your husband loved them! For a non-traditional “crust”, mix cooked rice, orzo, spinach or hash browns with a beaten egg and press it into a greased quiche dish or pie plate. Glad you like the breakfast sandwiches. Glad you enjoyed the recipe!! No difference in baking time. This should help the soggy watery problem . Cheese would be deeeeelish, ha! In any case, they are DELICIOUS! I just like to know, I read somewhere not to reheat spinach and mushrooms…..did you hear about that ? Or if you're simply looking for a healthy chicken dinner, you'll find that, too. Hurry and sign up below if you like FREE yummy food! . Hi Donna! , Thanks so much, Fiona! YUM! What will the difference be? Talk about flavorful! More muffin cups recipes coming your way! Although you’ll still want to use the 4 whole eggs that the recipe calls for as well , Hi! Filed Under: Breakfast, Gluten Free, Healthy, Popular, Savory, Vegetarian, Sign up to get recipes delivered to your inbox and our Free All-Stars e-cookbook, Email (optional) Include to be notified of replies, AnonymousWarzachewka Polska, Kujawsko-Pomorskie, CrystalSingapore, Central Singapore Community Development Council, AnonymousVrhnika pri Lozu, Obcina Loska Dolina, We're Trevor and Jennifer, we live in Raleigh, North Carolina with our 70lb lap dog, Teddy. This Healthy Egg Muffin Cups Recipe is one of our most popular recipes (originally posted January 22, 2015), so I’ve updated it to include a how-to video! Thanks for making these! Love the idea of adding zucchini/broccoli/asparagus! Making these today! Hi Monique! , Hi Jessica! . You should still use a muffin tin. , Hi Adrienne, They’re made in a regular size muffin pan. Servings 6 Adapted from under400.tumblr.com, Microwave the spinach on high for 2 1/2 minutes. Thanks Stephanie! Do you do 4 whole eggs and 4 whites because you want to cut down on yolk (cholesterol) or because of consistency/texture reasons? If you’re still worried about it, I don’t see why you couldn’t use muffin cups! Non stick muffin tin with cooking spray for best results Glad you liked them! . If so, should I use an 8×8 pan or 9×13? He uses chopped Roma tomatoes, fresh spinach and chopped jalapeños which spices them up. I love that these healthy egg muffin cups can be made in advance, because I know a lot of people just don’t have the time for a healthy breakfast, so they grab something else on the go that may not be the healthiest option! Ooooh sour cream and smoked salmon with these sounds absolutely delicious. Do I just need to cook it longer? . Pour egg mixture on top of sausage and cheese, dividing evenly. I’m a health coach for Kurbo Health (www.kurbo.com) and I have a relatively new healthy food blog. Hi Becki! What is the “Saturated Fat(g)” and “Sugars(g)” ? I love that these healthy egg muffin cups can be made in advance. So glad you loved these… happy to hear that kale makes a great substitute! Search a collection of 8,000-plus easy recipes and discover what's trending and popular now. I hope that helps, Lucille! Yep! HOW TO REHEAT EGG MUFFINS: To reheat egg muffins in the morning, simply take an egg muffin from the fridge or freezer. and that starts with a great morning routine! These will be the perfect breakfast for you! They are very testy and so easy pulling them out of freezer night before. You’re welcome! Glad you loved these . I’m signing up for your blog now. I talked about how important it was for me to get in tons of veggies first thing in the morning in my post about the amazing No Banana Berry Green Smoothie. Thanks so much! Or quiche, for that matter. Not a silly question These are best served warm, but if you like eggs cold, then you might enjoy it! !Multumesc pentru incantare. If so, what amount should be used? In a medium bowl, whisk eggs, milk, onion powder, and salt until thoroughly combined. My Paleo Quiche Cups are cheese free but feel free to add some parmesan or cheddar but just remember they won't be paleo anymore. You’ll have to let me know how it works out. , Thanks for stopping by, Gwen! What’s the cholesterol (using yolks per your recipe/using only whites)for these beautiful babies? , Hi Lisa! Sounds so good and easy to make! * Percent Daily Values are based on a 2000 calorie diet. Yum!!! You mean like muffin liners? Individual egg and cheese quiche can be baked in pastry tart shells, muffin tins or hollowed out vegetables. , Hello! I hope that helps! I just made these and OMG: delicious. Even if you DO have the time, these are so delicious that you’ll want to make them anyway These muffin cups have less than 50 calories per muffin, so eat up and serve with some toast, your morning coffee, yogurt, etc! I know I may need to adjust the cook time but it will be nice quick on the go breakfasts during the week. I’m guessing it was your egg measurement, with the whole eggs and whites you should have 1 1/2 cups of eggs. I serve in a bowl topped w/green onions, diced tomatoes, a little sprinke of peccorino romano, or? Crispy phyllo cups make the perfect base for egg and all your favorite mix-ins! I’ve never had that problem! So so happy you love these! . If I want to make half the serving size of this recipe, do I cut down all the ingredients by half? For this recipe, you basically need 1.5 cups of eggs. To reheat, pop them in the microwave until warm. … I’ve tried before, but I feel like I always “forget” a few weeks days hours in. Saute for about 5-7 minutes, or until the peppers are tender. You use whole eggs AND egg whites, so there’s cholesterol, because of the egg yolks . I do end up with the muffins being wet, very moist. Acai bowl + egg muffins + coffee…ummm yes please! Leftovers can be stored in an airtight container in the fridge for about 4 days. OMG!! I love the idea of adding asparagus. I love the idea of having them as an app with a salad. I cannot currently eat the yolks. Some of my veggies had been in the freezer, but I did drain a lot of water from the pan when I cooked them (maybe not enough). Today he is adding mushrooms. Have not made yet. You may see extra liquid in the bottom of your storage container because of all the vegetables. Start your day right with Healthy Egg Muffin Cups! Glad you love them , This is the only way I could get my kids to eat eggs. Hope you love them . It’s such a great, healthy recipe to start the day! Add in spinach and mushrooms and cook for an additional 2 minutes. Divide evenly among the cups. Hi Christine! I was wondering what cooking spray you used? These are in the oven RIGHT NOW! I add a little Tapatio from time to time. One muffin only has 50 calories, so eat as many as you’d like! I made my veggie sauté the night before and just did the egg part this morning. The best way to make a quiche is to add the eggs to a large measuring cup, then add the cream or milk. , Absolutely! You could also reheat these in the oven. Thank you! I’m sure it would be fine either way, but just in case, I’d grease the muffin liner, too! I use a standard 12 cupcake muffin tin. Let cool in the pan for a few minutes, before removing! ✨ your latest fan, Bita. Ooo yeah I bet that’s delicious! I’m honestly not sure, but I don’t see why not! Can I use all egg whites? These are great! Trying to cut down on cholesterol and fat can I do all egg whites? Thanks so much Shreya! Tides me over until my pineapple/cranberry lunch. Is there a way that these can be completely cooked in an electric skillet? Stir in cooked veggies. I will just need to finely dice my veggies for it. You might also like our healthy breakfast sandwiches too: Thanks so much! Using silicone muffin pan, sprayed with cooking spray, makes the clean up a breeze. Cheryl, Definitely! Crack eggs/egg whites into a large 4 cup measuring cup and whisk together. The egg texture was very sponge like Is that the texture, Hi Carol! I used 3 oz (1 cup) of 2% shredded cheddar and 1/3 cup of 1% lowfat milk and my points for Freestyle came out the same (5 points per serving of two quiche). You could definitely use ham and cheese instead . Your versions of this recipe sound absolutely delicious! ,but another recipe I saw has the same ingredients and all with 259 calories, why is that? If you make the recipe as written you’ll have enough for 12 cups! Anyone figured up the WW points on these? Bake for about 15 minutes, until egg is set and the tops are just lightly browned. *Storage times may vary based on temperature and conditions. A new pan honestly. Thanks! Keto Egg Cups – 9 Ways are packed with protein and perfect for busy school or work mornings or a holiday brunch. Eggs … You can store egg cups in the freezer for up to 3 months. I have made these before but by the end of the work week they become soggy. Add in spinach and mushrooms and cook for another 2 minutes. I’m so glad you’re loving these! Add hot pepper to taste. I only see the “Total Fat (g)” and “Protein (g)” on your nutritional chart. These are really, really good. Thanks, Sara . Mini Ham and Cheese Quinoa Cups… LOVE that. <3. until it’s warm. I’ve always been a huge reader, but recently have had a hard time squeezing in the time to do it. Could they be made using egg beaters as well? Cool in the pan for 10-15 minutes, then run a knife around the edge of each cup … , I bet a little goat cheese would be great in these also looking forward to trying them. Love it!!! Healthy breakfasts ensure I make healthier choices throughout the day, that’s why I also love these other healthy breakfasts: roasted vegetable breakfast muffins, breakfast burrito bowls, healthy baked oatmeal cups, healthy breakfast casserole bites. I’m so glad you liked them . Can you make these in a pan rather than muffin cups? These are great. In the last 30 seconds, add in minced garlic. Cook the veggies, season with salt (as per directions), then stir in whisked eggs and cook until the eggs are cooked all the way through. Fill the foil cups with the mixture. This is the perfect breakfast addition to my avocado toast. I’m concerned about them sticking…, Hi Cindy! . In the last 30 seconds, add in minced garlic. So glad you liked these! The tomatoes *might* make it too watery, you could always add some fresh on top! I always use a non stick muffin pan AND non-stick spray and have never had a problem. Or are they mini? I am severely handicapped and it is very difficult to work in my kitchen now. I hope you get a chance to try them! Hopefully plotting the vegetables will work! I’ve made this type of omelet muffins before – they are so easy and good for you. I’d bake them for the recommended amount of time listed in the recipe So glad you love these! We’re big fans of the healthy egg muffin cups…love how many veggies/protein you get in first thing in the morning. Thanks for the easy recipe! Then I wondered how the ingredients added for freezing impacted on the recipe using those thawed yolks. , Hi Pat! you guys are too adorable together in your videos. These are super light and fluffy!! I added a little cheese and a bit of chopped tomatoes. Thank YOU for making and loving them! Thank you! I love his recipe, I just made them and added turkey sausage. . Did you use standard 12 cupcake muffin tins? So I left those out and used six eggs (4 whole and 2 whites.) Easy, low-carb breakfast or appetizer. Also very yummy in a bowl of broth with whatever else you like to put in. Thanks! Whisk eggs in a measuring cup with a pour spout. I’d say 350 degrees F for about 5-10 minutes. One question: why use egg whites instead of whole eggs? Sorry about that! All the rest of the ingredients are 0 points. , Thank you so much! . You can just omit the mushrooms or if you want more veggies, you can replace the mushrooms with more red/green bell peppers! Only 50 calories per muffin, LOADED with vegetables, and can be made in advance! Glad you like the recipe! Thanks for your posts! I’m not sure what it is for all whites, but the recipe as is has 55mg cholesterol . I hope that helps! Let them cool completely before placing them into sealed airtight containers. It usually takes me about 20 – 25 seconds! I made these last night for the first time and my eggs stuck to the pan yours came out of the pan so nicely! These look great & easy but I don’t like mushrooms. Perhaps you could also show how to store or freeze egg yolks. Spray a muffin pan with cooking spray. I love the idea of the fall spices! Hi Ayesha, I’m so glad you love these! Not only are they cute and healthy, but they’ve got so many good flavors packed into them! Hi Jannett! Healthy is good; healthy and tasty is even better! I use a combination of egg whites and whole eggs for health reasons, but feel free to use all whole eggs! I don’t see why not! Combine the egg substitute, It’s a fun way to eat eggs and can definitely be eaten on the go! I’m so happy you’re enjoying these! I’d love to hear how it works out . You’re so welcome!! Ooo garlic infused olive oil?! If you’re cooking from frozen, you may need additional time in the microwave/oven. You’re so welcome! I love the addition of the asparagus and jalapeno…Trevor and I are both. Thank YOU so much!! Partially blind bake your pie crust. . It requires that we use either salt or sugar (?) do you have a recommendation for keeping warm or is it better to make ahead and warm them before leaving? Just the 4 whole eggs? I’d definitely have to do some research on freezing eggs. Thanks for making the recipe. Psssstttt…Right now, newsletter subscribers get my FREE PDF All-Stars Cookbook with this recipe. Thanks so much for making the muffin cups! They’re a favorite around here! Jennifer Feel free to use the whole egg . I hope you didn’t thow these parts away. , Thanks Nona! I’m really looking forward to these! Then I’ll add another 10 seconds, etc. Sounds like a great brunch, Nicky! I just made your delicious recipe for my work Weight Watchers group. These look awesome. Love to make these! Enter: Healthy Egg Muffin Cups! Once hot, add in olive oil. My question is, how is it that they are only 48-50 calories, which is great!!! Any ideas on how to prevent this? I’ve never tried, but my gut says I wouldn’t use cupcake liners. I will try the recipe tomorrow. Drain completely. The mixture is more evenly distributed this way! Combine remaining ingredients in medium bowl. Variations on this Crustless Quiche: Each egg muffin, as written, is 50 calories If you’ve changed the recipe, I’d recommend using this calorie counter to figure out the nutritional information: Hello, How come there is cholesterol when you are using egg whites and olive oil? Hope that helps. thank you! I use a non stick pan with cooking spray and have never had any sticking. These look delicious! I used 4 whole eggs and 4 egg whites. These 2-bite delights are basically mini frittatas containing eggs, egg whites, cooked quinoa, shredded zucchini, cheddar cheese, and diced ham, but I couldn’t name them Mini Ham and Cheese Frittatas because Ben won’t knowingly eat frittatas. Glad you liked these… thanks for making them There are 2.5 g of carbs per muffin, Hi Vaishali!! I just nuke them in the microwave! The points for the blue plan are just for the oil. Just measure out 1 1/2 cups of eggs. I’ve never had a problem that way. How about paper liners in the muffin tins for easy clean up? Sorry I don’t have a time for you! Bake for 20 minutes. I hope you enjoy them as much as we do! I can imagine waking up, having normal breakfast, popping one of these in the microwave until warm, wrapping them in aluminium foil and bringing them to college to have as a morning snack. Thanks. Enjoy! Thanks Victoria! So happy you’re loving these as much as we do!! Just wondering (and this might be a really silly question) whether these would still taste ok cold or would you need to heat them up in the microwave before eating?

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