{"id":1329,"date":"2023-04-10T23:26:07","date_gmt":"2023-04-10T23:26:07","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=1329"},"modified":"2023-04-10T23:26:07","modified_gmt":"2023-04-10T23:26:07","slug":"egg-muffins","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/egg-muffins\/","title":{"rendered":"Egg Muffins"},"content":{"rendered":"

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Healthy Egg Muffin Cups<\/h1>\n

INGREDIENTS<\/strong><\/p>\n

1 tablespoon olive oil
\n1 cup red pepper measured after chopping
\n1 cup green pepper measured after chopping
\n1 cup yellow onion measured after chopping (Brown Onion in AU)
\n2 cups baby spinach – roughly chopped measured\/packed before chopping
\n1 cup mushrooms measured before chopping
\n2 cloves garlic minced
\nsalt to taste
\n4 whole eggs
\n4 egg whites
\nhot sauce optional for drizzling on top!<\/p>\n

METHOD<\/strong><\/p>\n

Preheat oven to 350\u2109. 180\u2103
\nGrease a standard non stick 12-slot muffin pan with cooking spray and set aside.
\nHeat a large non stick skillet over medium heat.
\nOnce hot, add in oil, red pepper, green pepper, and onion.
\nSaute 5-7 minutes, or until peppers are tender.
\nAdd in spinach and mushrooms and cook for an additional 2 minutes.
\nIn the last 30 seconds, add in minced garlic.
\nSeason with salt and remove from heat.
\nCrack eggs\/egg whites into a large 4 cup measuring cup and whisk together.
\nStir in cooked veggies.
\nPour the egg\/veggie mixture evenly into the prepared muffin pan.
\nBake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
\nCool slightly and serve immediately!
\nLeftovers can be stored in an airtight container in the fridge for about 4 days.
\nThese may also be frozen.
\nTo reheat, pop them in the microwave until warm.<\/p>\n