Healthy Egg Muffin Cups

Meal prep for breakfast ahead of time with these delicious, low-carb, healthy egg muffin cups stuffed with spinach and tomatoes, or any of your favorite vegetables!

Healthy Egg Muffin Cups with Vegetables

Being on the go in the mornings and still eating healthy is straight up tough — my favorite solution? These healthy egg muffin cups 😍

Since I started really practicing clean eating last year, I’ve learned to love the art of meal prep and planning. I got great at planning our dinners out ahead of time, and even prepping lunches the night before, but breakfast was the one meal that seemed to fall through the cracks!

While my favorite superfood shake has become a staple between breakfast and lunch, I found myself standing in front of the fridge staring into the abyss every morning. I mean, I loved making egg and vegetable scrambles, but who has time for that every single day?

The answer is so obvious and SO simple! These healthy egg muffin cups are the bomb, y’all. Not to mention that my husband loves them, too 😉

If you’ll be the only one eating them, I’d recommend making 6 at a time; if your hubs (or kiddos) will be indulging, plan on making a full dozen! These will last up to five days in the fridge.

Feel free to follow this recipe to a T or customize to your taste! I personally use tomatoes and spinach in mine, but you could also add bell peppers, onions, kale, or any other veggie your heart desires!

Healthy Egg Muffin Cups

Meal prep for breakfast ahead of time with these delicious, low-carb, healthy egg muffin cups stuffed with spinach and tomatoes, or any of your favorite vegetables!

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings (2 cups each)

Ingredients

  • 12 Eggs
  • Non-Stick Cooking Spray
  • Salt and Pepper to Taste
  • 1 bag (10 oz) Baby Spinach, chopped
  • 1 Medium Tomato, chopped

Instructions

  1. Heat oven to 375° F.

  2. Lightly coat a regular twelve-cup muffin tin with spray. Set aside.

  3. Place eggs in a large bowl; whisk and season with salt and pepper to taste.

  4. Add spinach and tomatoes to bowl with eggs. Mix well.

  5. Evenly pour egg mixture into muffin cups.

  6. Bake for 15 to 20 minutes, or until a toothpick comes out clean.

Healthy Egg Muffin Cups

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