![\"\"](\"https:\/\/amazeballsrecipes.com\/wp-content\/uploads\/2020\/05\/breakfast-egg-muffins-cups-1-683x1024.jpg\")
<\/figure><\/li><\/ul><\/figure>\n\n\n\nSo what are breakfast egg muffins cups?<\/strong><\/h2>\n\n\n\n
When I first heard of egg muffins for breakfast I thought it was simply the \u2018old muffins with extra egg. Boy was I wrong!<\/p>\n\n\n\n
Breakfast egg muffins cups are simply a combo of whole eggs or egg whites and lots of fresh vegetables, cheese, peppers, or hash browns, mixed together and baked in cupcake cups or muffins tins.<\/p>\n\n\n\n
You will love:<\/strong><\/p>\n\n\n\n
Egg and mushroom recipe<\/a><\/p>\n\n\n\n
Yummy overnight oats with chia seed<\/a><\/p>\n\n\n\n
Delicious banana split breakfast<\/a><\/p>\n\n\n\n
Egg muffins with spinach are great for busy mornings. You can make them way in advance and just grab and go in the morning.<\/p>\n\n\n\n
There are plenty of ways that you can enjoy breakfast egg muffins cups. If you are on the infamous Keto diet, you can reduce the number of veggies or remove them altogether from the recipe and add parmesan cheese or chicken strips instead.<\/p>\n\n\n\n
![\"Healthy](\"https:\/\/amazeballsrecipes.com\/wp-content\/uploads\/2020\/05\/Healthy-egg-muffins-with-spinach-and-mushroom-1-683x1024.jpg\")
<\/figure>\n\n\n\n*This post may include affiliate links. You can read my full disclosure here<\/span><\/a>.<\/p>\n\n\n\n
Can you freeze egg muffins?<\/strong><\/h2>\n\n\n\n
Absolutely! You can freeze egg muffins in a tight container<\/a> <\/strong>or freezer bags for up to 6 months. When you are ready to eat, simply reheat and serve.<\/p>\n\n\n\n
If you don\u2019t want to freeze your spinach egg muffins, simply store them in the refrigerator- they will stay fresh for up to 5 days in an airtight container<\/a><\/strong>.<\/p>\n\n\n\n
How to make egg muffins with spinach<\/h2>\n\n\n\n
Ingredients<\/strong><\/p>\n\n\n\n
12 large eggs<\/p>\n\n\n\n
\u00bd cup spinach<\/p>\n\n\n\n
\u00bd cup brown mushrooms<\/p>\n\n\n\n
\u00bc cup red pepper<\/p>\n\n\n\n
\u00bc cup yellow pepper<\/p>\n\n\n\n
Salt<\/p>\n\n\n\n
Pepper<\/p>\n\n\n\n
1 tablespoon olive or canola oil<\/p>\n\n\n\n
Directions<\/strong><\/p>\n\n\n\n
Preheat oven to 350\u00b0F or 180\u00b0C and line or grease the muffin pan.<\/p>\n\n\n\n
Rinse and pat dry spinach, mushrooms and peppers, and slice or chop into desired sizes.<\/p>\n\n\n\n
Over medium heat, heat oil in a nonstick pan, and add mushrooms, peppers and spinach.<\/p>\n\n\n\n
Saut\u00e9 for 5 minutes and season with salt and pepper and remove from stove.<\/p>\n\n\n\n
Crack the eggs in a large bowl and whisk by hand.<\/p>\n\n\n\n
Add the vegetables to the egg mixture.<\/p>\n\n\n\n
Evenly pour the mixture into the muffin cups.<\/p>\n\n\n\n
Bake for 20 minutes.<\/p>\n\n\n\n
Remove from oven and let the breakfast egg muffins cups cool before removing from the tin.<\/p>\n\n\n\n