Egg muffin cups (recipe)
Egg muffin cups (recipe) | |
---|---|
Name | Egg muffin cups |
Ingredients | Olive oil • Green pepper • Yellow onion • Mushroom • Garlic cloves • Salt • Eggs |
Cooktime (in hours) | 0.25 |
Preptime (in hours) | 0.166666667 |
Totaltime (in hours) | 0.416666667 |
Keto friendliness | Keto friendly |
Calories | 54.3 |
Fat | 2.8 |
Protein | 4 |
Carbohydrate | 3.3 |
Fiber | 0.9 |
Net carbohydrates | 2.4 |
Sugar | 1.7 |
Saturated fat | 0.7 |
Cholesterol (mg) | 62 |
Sodium | 60.6 |
Yield | 12 muffins |
Reviewaggregate |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Egg muffin cups (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Egg muffin cups (recipe) details
Egg muffin cups (recipe) image(external)
Recipe instructions
- Preheat oven to 350 degrees F.
- Grease a standard 12-slot muffin pan with cooking spray and set aside.
- Heat a large non stick skillet over medium heat.
- Once hot, add in oil, red pepper, green pepper, and onion.
- Saute 5-7 minutes, or until peppers are tender.
- 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 and whisk together.
- Stir in cooked veggies.
- Pour the egg/veggie mixture evenly into the prepared muffin pan.
- Bakefor 15 minutes, or until the tops are firm to the touch and eggs are cooked.
- Cool slightly and serve immediately!
- NOTE: Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, pop them in the microwave until warm.
Food tags
< 30 Mins"
Egg muffin cups (recipe) details
Time:
Prep Time in Hours and Mins:25M
"
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