but what is it really? I have a question… I am in an RV full time and no access to an oven. I would really like to try this out. Hi Joyce! Hi Nan! I hope that helps, Lucille! Combine the egg substitute, cheese, mushrooms, spinach and onions in a bowl. What part was confusing? If you scroll back up (before the comments and after the photos), you’ll see a recipe box that contains the full ingredient list and directions. I’m always nervous about reheating food, thanks! You can also reheat the egg … 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. Let cool in the pan for a few minutes, before removing! Hi Amy! thank you! . Thank YOU for making and loving them! OMG!! Thank you so much! A new pan honestly. This looks doable! Pour the egg/veggie mixture evenly into the muffin pan. . If you try any of these techniques, you’ll have to let me know in the comments below! Now, heat a non stick pan over medium heat. How about paper liners in the muffin tins for easy clean up? I’m so glad this recipe will come in handy! Did you watch the video? I’ve never had a problem, so I’m guessing it’s your non stick pan. Hopefully plotting the vegetables will work! Healthy is good; healthy and tasty is even better! These healthy egg muffin cups are filled with veggies, toasty warm, filled with protein, and can be made in advance! These are great. . In the last 30 seconds, add in minced garlic. It was an excellent brunch. Green plan? Hi Alda! I use a combination of egg whites and whole eggs for health reasons, but feel free to use all whole eggs! It made my day! The muffins are GREAT idea, if i add a sprinkle of good quality cheedar cheese how bad will that kill the nutrition vaults. Thanks so much Stacy! You might also like our healthy breakfast sandwiches too: Thanks so much! All the rest of the ingredients are 0 points. Hi Bita! So glad you enjoyed the egg muffin cups. , I bet a little goat cheese would be great in these also looking forward to trying them. I heard about these egg cups from a friend so anxious to make them this weekend for the week. These look great & easy but I don’t like mushrooms. If just for me, I use a 2 cup measuring cup. These look awesome. I’m so glad your kiddos loved the muffin cups! I love the idea of the fall spices! Sounds like a great brunch, Nicky! What about adding a touch of cheese? <3. Start your day right with Healthy Egg Muffin Cups! I also love these Bacon and Egg Cups for a portable paleo, whole30 approved breakfast. Hi, I was wondering if you used a non stick muffin tin because mine keeps sticking even when using Pam. Grease a standard non stick 12-slot muffin pan with cooking spray and set aside. Pour Egg Beaters evenly into muffin cups (about 1/3rd full). Trevor and I have never really made New Year’s resolutions in the past. Oh these would be so cute in mini muffins!! Glad you loved it . Maggie — March 11, … , Hello! Thanks! Line a 12 cup muffin tray with foil baking cups. I actually don’t mind the extra moisture. Hi Lucille! 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. Can’t I just use the whole eggs? . Can I make this without cooking the veggies first? Aww thank you so much! Oo. THANKS! Thanks!! Not only are they cute and healthy, but they’ve got so many good flavors packed into them! I’m so glad you loved them. . I want to keep my calories below 100 calories per serving. Love to make these! HOW TO REHEAT EGG MUFFINS: To reheat egg muffins in the morning, simply take an egg muffin from the fridge or freezer. I’m so glad you liked these. ), heat either in pan or micro. 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! Congrats to you on your new healthy food blog! Hi Doro! Great idea…superb, delicios!! 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. You can absolutely make these in a mini muffin tin. Follow blind baking instructions … 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? Let me know what you think of these muffins! Thanks Mary! I’ve always been a huge reader, but recently have had a hard time squeezing in the time to do it. 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. , Hi Lisa! , Hi Pat! I hope you didn’t thow these parts away. These will be the perfect breakfast for you! Partially blind bake your pie crust. Keto Egg Cups – 9 Ways are packed with protein and perfect for busy school or work mornings or a holiday brunch. Whisk eggs in a measuring cup with a pour spout. You should still use a muffin tin. I hope that helps! I’ve never had a problem with my non stick muffins tins when they’re sprayed with cooking spray. Thanks so much Stephen! Once hot, add in oil, red pepper, green pepper, and onion. Thank you! . The main idea is to become more productive, happier, etc. I made these last night for the first time and my eggs stuck to the pan yours came out of the pan so nicely! Don’t worry, it’s totally normal. I would just keep an eye on them to be sure they don’t burn. These muffin cups have less than 50 calories per muffin and are packed with vegetables, so eat up and serve with some toast, your morning coffee, yogurt, etc! Sounds like the perfect breakfast to me. They’ll still be healthy You’d have to look up how many calories are in the cheese you’re adding! These look delicious! I currently live in the Bay Area in California. Happy Friday! But you’ll have to let me know if you ever try it with cornstarch! I only see the “Total Fat (g)” and “Protein (g)” on your nutritional chart. Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked. 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!! Using mini-loaf pans comes to mind if the muffin tins are too small. 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? You can store egg cups in the freezer for up to 3 months. Really glad you enjoyed the recipe . So I left those out and used six eggs (4 whole and 2 whites.) They are very testy and so easy pulling them out of freezer night before. , Thanks so much, Fiona! I think you’ll love these as well! Bake for about 15 minutes, or until the tops are firm to the touch or if an inserted toothpick comes out clean. I’m so glad you’re loving these! This should help the soggy watery problem . Hi Stephie! I can not wait to try these! Do you think it would be tasty or not? These would also be pretty low in carbs too!! You could also switch out ingredients also I would think, like for meat Maybe add just a sprinkle of cheese on top♀️ Endless , There’s 1 gram of fiber per muffin I’ve updated the nutritional information to include that. What a cool recipe! Can you make this recipes with just eggwhites?? It’s sure to be a hit! I’ve never tried that! Saute 5-7 minutes, or until peppers are tender. It calls for 4 egg whites. There really isn’t too much fat in these, which is why they’re so light , Will it taste the same if I don’t use egg whites too? Feel free to use the whole egg . Definitely make sure to adjust the baking time like you said, as mini muffins will cook faster than the regular muffins. Glad you enjoyed the recipe!! Thanks Stephanie! Glad you liked these… thanks for making them There are 2.5 g of carbs per muffin, Hi Vaishali!! Today he is adding mushrooms. I’m so happy to hear that you loved the pizza. The only difference is they’ll be higher in calories. Here’s an article that gives you some ideas on how to enjoy your spinach safely (scroll all the way down to the bottom): I’ve got to try making this for breakfast! Talk about flavorful! Meaning for 1 egg you will add enough cream or milk to make 1/2 a cup of mixture. Easy, low-carb breakfast or appetizer. If so, should I use an 8×8 pan or 9×13? Adding turkey sausage, however, would increase the calorie count. Love these!! Thank you!! Thanks , Hi there! How to make Crustless Mini Quiche: You can use this recipe to make Crustless Mini Quiche by greasing a muffin pan and dividing the egg mixture between the cups. Glad you like the recipe! Thanks for stopping by…we’re happy you’re here! , Thank you! Yours sound amazing…I usually just add bell peppers, onions and garlic. One of the books that Trevor just started reading is called The Miracle Morning. If you’re looking for meat/cheese additions, I’d check out my. If you like, you could even add in a little hot sauce. They came out great! ,but another recipe I saw has the same ingredients and all with 259 calories, why is that? Hi Rick! ✨ your latest fan, Bita. Hope you love it! * Percent Daily Values are based on a 2000 calorie diet. Do you do 4 whole eggs and 4 whites because you want to cut down on yolk (cholesterol) or because of consistency/texture reasons? Hi June! I’m so glad you liked them . Tides me over until my pineapple/cranberry lunch. Serve immediately or let finish cooling on a cooling rack. I have a 48 cup mini muffin pan I look forward to using this recipe in. My suggestion would be to pour everything into a greased baking dish (any size) and bake until the eggs have cooked through like I do in my, Do you have to use egg whites, or can you just use the whole eggs? Thanks so much! I think the tomatoes would cause these to be too watery. One thing that’s really important to Trevor and I is reading. I’m sure it would be fine either way, but just in case, I’d grease the muffin liner, too! . Let me know if you have any further questions. Happy to find recipes I can prepare in muffin cups. Hi Elise! Place 5-6 slices of sausage in the bottom of each muffin cup and divide cheese evenly among the 12 cups. I’m not exactly sure what the cook time will be but it will be less than instructed for the regular-sized muffin tin. . Read our. So happy you’re loving these as much as we do!! Thank YOU so much!! You will bake at the same temperature but reduce the cook time to 20-25 minutes. We still have only one, lonely egg yolk to deal with. But do you think I can just mix it all together and put in an 8×8 pan for a larger casserole? Did you use standard 12 cupcake muffin tins? , Yay! I was an avid cook before my spine surgeries. I’d honestly suggest new non stick muffin tins. Glad you love the recipe , Hi Susan! I hope that helps! You’re so welcome! I use a combination of egg whites and whole eggs, but feel free to use all whole eggs! Hi Sam! Then I wondered how the ingredients added for freezing impacted on the recipe using those thawed yolks. Easy to make and great for a quick breakfast. I will try the recipe tomorrow. Great idea! You’ll need about 1.5 cups of egg whites. I’ve actually never had a problem with sticking, as long as you use a non-stick muffin pan and cooking spray! Glad you found the storing information helpful! Cool in the pan for 10-15 minutes, then run a knife around the edge of each cup … In a medium bowl, whisk eggs, milk, onion powder, and salt until thoroughly combined. In the end, as a novice cook I would not use your recipe because it does not use whole ingredients. Place on a plate and reheat in the microwave on high for about 30 seconds. Just to cut down on calories! What’s the cholesterol (using yolks per your recipe/using only whites)for these beautiful babies? One muffin only has 50 calories, so eat as many as you’d like! Then I’ll add another 10 seconds, etc. I just made your delicious recipe for my work Weight Watchers group. Hope that helps! I use a standard 12 cupcake muffin tin. Is there a way that these can be completely cooked in an electric skillet? Pour the egg/veggie mixture evenly into the prepared muffin pan. 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. Hi Becki! , Hi Belinda! Since I’m queen of being lazy in the morning, I love popping these in the microwave for about 30 seconds or until warm. Wahoo!!! I hope that helps! If I want to make half the serving size of this recipe, do I cut down all the ingredients by half? Not a silly question These are best served warm, but if you like eggs cold, then you might enjoy it! Combine remaining ingredients in medium bowl. You can just omit the mushrooms or if you want more veggies, you can replace the mushrooms with more red/green bell peppers! I’m really glad that everyone liked them. , Yay!! . I absolutely hate waste. I make these all the time with egg beaters…they come out just fine!!! Perhaps you could also show how to store or freeze egg yolks. I have always found it easier to put the vegetables and cheese in each cup and then pour the egg mixture over. Pour the egg/veggie mixture evenly into the prepared muffin pan. , Absolutely! Leftovers can be stored in an airtight container in the fridge for about 4 days. For every egg used you should add enough milk or cream to create a 1/2 cup. If you make the recipe as written you’ll have enough for 12 cups! SUBSCRIBE to get our All-Stars eCookbook free, Recipes Breakfast Savory Healthy Egg Muffin Cups. I’m just wondering if these can be made in paper cases instead as we dont have a muffin tray? … Also used green onions including most of the green instead of yellow. Sounds so good and easy to make! I have been eating hard boiled eggs every single morning for over two years now and I just wanted to change it up a bit. Mini Ham and Cheese Quinoa Cups… These look great!! That’s a great question…I’m not sure! I feel like they would stick! do you have a recommendation for keeping warm or is it better to make ahead and warm them before leaving? Did you use 8 egg whites? Egg White Breakfast Cups (Under 50 Calories) Recipe by Tasty 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). Divide evenly among the cups. Just pop ’em in the microwave . So sorry to hear about your spine surgeries. Hi Andy! I’ve never had a problem, but you’ll have to make your best judgement call. 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! If the excess liquid bothers you, just blot the muffin before you warm them up in the microwave. Hi Tess! . Join us and discover thousands of recipes from international cuisines. Ham quiche cups have a cheesy egg mixture inside a ham crust used to line a muffin tin. You’ll probably need to drain out a lot of excess moisture when cooking the veggies though , Copyright © Show Me the Yummy © 2014–2020, Mobile devices will not sleep while timer is running, Alarm Sound Disabled - Click to Re-Enable. Could be more soggy, because you used all egg whites unlike the original recipe! , Hi Jennifer & Trevor, just discovered your blog – I went to UW Madison, go badgers!! Let me know if you get a chance to try it , Thank YOU Nelda! He uses chopped Roma tomatoes, fresh spinach and chopped jalapeños which spices them up. Pour equal amounts of the If you’re cooking from frozen, you may need additional time in the microwave/oven. You could also reheat these in the oven. I’m so happy you’re enjoying these! Spray the cups with cooking spray. In any case, they are DELICIOUS! Let them cool completely before placing them into sealed airtight containers. Add garlic powder, onion powder, salt, and pepper. I will just need to finely dice my veggies for it. Crispy phyllo cups make the perfect base for egg and all your favorite mix-ins! No more morning visit to the local eatery for breakfast. Servings 6 Adapted from under400.tumblr.com, Microwave the spinach on high for 2 1/2 minutes. Thanks for the feedback , Hi! , Thanks Nona! Cheryl, Definitely! 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). I’ve never had a problem that way. What is the “Saturated Fat(g)” and “Sugars(g)” ? I love the recipe!!! You’ll need about 1 1/2 cups of egg whites , I made your white pizza with arugula the other day! I’m guessing it was your egg measurement, with the whole eggs and whites you should have 1 1/2 cups of eggs. 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. They’re a favorite around here! I hope that helps. , Hi Debbie! !Multumesc pentru incantare. Also very yummy in a bowl of broth with whatever else you like to put in. Anyone figured up the WW points on these? These healthy egg muffin cups are packed full of veggies and protein and are truly tasty! If you’re still worried about it, I don’t see why you couldn’t use muffin cups! I’ve never tried, but my gut says I wouldn’t use cupcake liners. 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. HAS ANYONE TRIED THEM WITH HAM AND CHEESE. I’m not sure what it is for all whites, but the recipe as is has 55mg cholesterol . 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. Hurry and sign up below if you like FREE yummy food! So confused. I’m a health coach for Kurbo Health (www.kurbo.com) and I have a relatively new healthy food blog. Some people say you shouldn’t reheat spinach. Make sure you’re using non-stick muffin tins and a generous amount of cooking spray , Thank you so much Kelly! Wahoo! Just don’t want to waste the yolk of the other 4…. Thanks for the easy recipe! Any recommendations for meat and cheese additions? That smoothie is a really great way to get in tons of veggies and fruit in the morning and it’s super quick to put together, but sometimes I need something hot to really get me going. Ooo yeah I bet that’s delicious! Did Cindy mean stick to the paper rather than the muffin tin? p.s. However because I am also a novice cook I have a question. For this recipe, you basically need 1.5 cups of eggs. More muffin cups recipes coming your way! . Love the idea of adding zucchini/broccoli/asparagus! Stir to combine. Do you have a website or cooking blog? Hi Christine! Anything else I can substitute to get the same results? Our oven temperatures must be significantly different, because mine cook right at 15-20 minutes. (You can always add more broth to your liking) YUM! Pour the cooked veggies into the whisked eggs. , Thanks for stopping by, Gwen! Just wrap them each in paper towels to soak up extra moisture . I’m bringing these to a brunch at someone’s house. Can I sub arugula for the spinach? Add in spinach and mushrooms and cook for another 2 minutes. I like whisking the eggs in the measuring cup, because it makes pouring the mixture into the muffin tin easier later on! We didn’t We used them in breakfast burritos the next morning! Add in spinach and mushrooms and cook for an additional 2 minutes. Hi Lisa! What do you think? I’d definitely have to do some research on freezing eggs. Just measure out 1 1/2 cups of eggs. Thanks for letting me know!! I have searched the web to find out how to freeze yolks. Thanks so much, Judy! I love the idea of adding asparagus. I added a little cheese and a bit of chopped tomatoes. Thanks so much for making the muffin cups! I’ve frozen and reheated these and have had good luck with it so you could definitely give it a try. I’d bake them for the recommended amount of time listed in the recipe So glad you love these! Another tip would be to make the veggie mixture overnight so in the morning just bring it to room temperature,tip it in the eggy mixture and bake! , Thank you, Brenda! Make fillings from your favorite foods or from leftovers. Thanks! Crack eggs/egg whites into a large 4 cup measuring cup and whisk together. I was going to ask if all egg whites would work. I love these! I am retired now, so this recipe is just perfect. If so, what amount should be used? I serve in a bowl topped w/green onions, diced tomatoes, a little sprinke of peccorino romano, or? Hi Heather! I just found your website and loving it! Thanks for the tip, Rebecca! Tops are firm to the touch and eggs are cooked Hi Vaishali!!!. But they ’ re sprayed with cooking spray your blog would use milk! Only are they cute and healthy, but recently have had good luck cupcake liners really important Trevor. 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