How to Make Egg Muffin Cups
Why are my egg muffins spongy?
Typical egg muffins are simply mini 'frittatas', and become spongey when reheated. This is due to the combination of a wetness from the eggs and added vegetables and the bubbly texture of the frittata.
How much protein is in a egg muffin?
Total carbohydrates: 30 g. Dietary fiber: 2 g. Sugar: 3 g. Protein: 17 g.
Ingredients gg Muffin Cups
1 tablespoon olive oil
1 cup diced red pepper
1 cup diced green pepper
1 cup diced yellow onion
2 cups packed baby spinach roughly chopped
1 cup mushrooms diced
2 cloves garlic minced
salt to taste
4 large eggs *
4 large egg whites *
hot sauce optional for drizzling on top!
Preheat oven to 350 degrees F and generously grease a standard non stick 12-slot muffin tin with cooking spray. Set aside.
Heat a large non stick skillet over medium heat.
Once hot, add in oil, red pepper, green pepper, and onion, then cook for 5-7 minutes, or until peppers are tender, stirring regularly.
Add in spinach and mushrooms and cook for an additional 2 minutes.
In the last 30 seconds, add in minced garlic.
Season with salt and remove from heat.
Crack eggs/egg whites into a large 4 cup measuring cup, whisk together until smooth, then stir in the cooked vegetables.
Pour the egg/veggie mixture evenly into the prepared muffin pan, then bake for 15-30 minutes, or until the tops are firm to the touch and eggs are cooked.
Cool slightly and serve!