Whip up a batch of these mini phyllo quiche cups with spinach and swiss one day, turkey sausage and cheddar … One question: why use egg whites instead of whole eggs? Thanks for your posts! I make these all the time with egg beaters…they come out just fine!!! Is there a way that these can be completely cooked in an electric skillet? Yep! Flavor is definitely not sacrificed, only calories with these low cal Egg and Spinach Quiche Cups with cheese, bell peppers and onions. If you’re still worried about it, I don’t see why you couldn’t use muffin cups! , Hi Jessica! I’ve never made anything like this before and I have no idea how much of each veggie to put in to avoid it being too watery or too dry, Hi Rebecca! Powered by Brandeploy Sam-try adding salt to your egg white mixture & letting it sit for ~15 minutes then mixing it together. So glad you enjoyed the egg muffin cups. I’m so glad you liked them . Also make sure that your eggs are whisked really well. These will be the perfect breakfast for you! A new pan honestly. I’m honestly not sure, but I don’t see why not! In this instance perhaps with the use of ice cube trays for individual yolks. I use a combination of egg whites and whole eggs, but feel free to use all whole eggs! Hi Christine! 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? . 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!! ✨ your latest fan, Bita. Yep! Thank you You can use the leftover yolks in my. Thank you so much! I poured the eggs on top, added some cheese and put them in the oven while I made waffles and mimosas. Happy Friday! Bake for 20 minutes. So confused. You mean like muffin liners? Just thinking of bringing them into work but won’t have access to a microwave! You could also try baking them a little longer! Sounds like a great brunch, Nicky! Just crack them into a measuring up, you’ll need 1.5 cups of eggs. How do you think tomatoes would hold up if added? I don’t see why not! Sounds so good and easy to make! Once hot, add in oil, red pepper, green pepper, and onion. You use whole eggs AND egg whites, so there’s cholesterol, because of the egg yolks . Preheat the oven to 350 degrees F and grease a muffin pan with cooking spray. Heat a large non stick skillet over medium heat. You can definitely use all egg whites or all whole eggs if you’d like. Thank you! I love the addition of the asparagus and jalapeno…Trevor and I are both. Love these!! Hope you love it! Let them cool completely before placing them into sealed airtight containers. Ooo garlic infused olive oil?! You may see extra liquid in the bottom of your storage container because of all the vegetables. Hi Lori! They’re best served warm, but would still be ok at room temperature! That’s a, Hi Alexis! The points for the blue plan are just for the oil. they are certainly tasty – but i used foil muffin cups and the egg stuck to them –will try the muffin tin next time. Hope that helps! Anything that makes breakfast easier is great for me. Crack eggs/egg whites into a large 4 cup measuring cup and whisk together. Thank you! you guys are too adorable together in your videos. I have a question… I am in an RV full time and no access to an oven. Partially blind bake your pie crust. I add a little Tapatio from time to time. You can store egg cups in the freezer for up to 3 months. Thanks for the easy recipe! Line a 12 cup muffin tray with foil baking cups. Don’t worry, it’s totally normal. I like chopping everything pretty small, because I’m not a fan of big chunks, but the size of veggie is up to you! I only see the “Total Fat (g)” and “Protein (g)” on your nutritional chart. I’m so happy you’re enjoying these! Glad you loved it . I have a 48 cup mini muffin pan I look forward to using this recipe in. I can imagine waking up, having normal breakfast, popping one of these in the microwave until warm, wrapping them in aluminium foil and bringing them to college to have as a morning snack. Not a silly question These are best served warm, but if you like eggs cold, then you might enjoy it! Hi Kate! All the rest of the ingredients are 0 points. I added a little cheese and a bit of chopped tomatoes. 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. Thanks so much! It seems wasteful to me. Just measure out 1 1/2 cups of eggs. That’s so bizarre, I’ve never had a problem with these sticking! Can’t I just use the whole eggs? Thank you so much! Thanks for making these! May then be frozen if desired. Egg beaters should work…I’d use 1.5 cups. Hope you enjoy! Tides me over until my pineapple/cranberry lunch. I heard about these egg cups from a friend so anxious to make them this weekend for the week. Any recommendations for meat and cheese additions? Grease a standard non stick 12-slot muffin pan with cooking spray and set aside. Add hot pepper to taste. I’ve never had a problem with my non stick muffins tins when they’re sprayed with cooking spray. 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. If you’re cooking from frozen, you may need additional time in the microwave/oven. I’m not exactly sure what the cook time will be but it will be less than instructed for the regular-sized muffin tin. If so, what amount should be used? Thank YOU for following along and making and enjoying my recipes! Generously spray 12 regular muffin cups with cooking spray. Easy to make and great for a quick breakfast. I’d definitely have to do some research on freezing eggs. Use a non stick and spray generously with Pam. Trying to cut down on cholesterol and fat can I do all egg whites? , Hello! If you try any of these techniques, you’ll have to let me know in the comments below! Calories are for one muffin, so eat up and serve this with a side of toast, your morning coffee, yogurt, etc! I just nuke them in the microwave! – unless using the complete egg quantity would not affect the outcome. What will the difference be? 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! HUBBY NOT A BIG VEGGIE FAN, Hi Jan! You could also reheat these in the oven. Thanks! . Hi Stephanie! . I’ve frozen and reheated these and have had good luck with it so you could definitely give it a try. Really glad you enjoyed the recipe . This should help the soggy watery problem . *Storage times may vary based on temperature and conditions. Thanks! I’m sure it would be fine either way, but just in case, I’d grease the muffin liner, too! Preheat oven to 375°F (190°C). Thanks so much for making the muffin cups! It made my day! So glad you liked these! 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! Bake for about 15 minutes, until egg is set and the tops are just lightly browned. Great idea…superb, delicios!! 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! . My daughter likes them topped with grated cheese and heated til bubbly in the toaster oven. , I bet a little goat cheese would be great in these also looking forward to trying them. For every egg used you should add enough milk or cream to create a 1/2 cup. Just wanted to clarify..these are mini muffins or regular muffin size? If using 4 eggs then we would use enough milk or cream to equal 2 cups. Anyone figured up the WW points on these? 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. Thanks!! You can just omit the mushrooms or if you want more veggies, you can replace the mushrooms with more red/green bell peppers! You can absolutely make these in a mini muffin tin. Saute 5-7 minutes, or until peppers are tender. Definitely something to try Can you make a double batch and freeze them? Thanks for letting me know!! Thanks for making the recipe. . I was just about to ask this too! I’m so happy to hear that you loved the pizza. Hi Stephie! , Hi Debbie! Did you use standard 12 cupcake muffin tins? If you like these, you might also enjoy these other healthy breakfast recipes. I hope that helps! Hi Joyce! Glad you like the recipe! LOVE that. YUM! One thing that’s really important to Trevor and I is reading. I used to make an omelette with these ingredients (except I used scallions instead of onions) every morning before heading to the gym… then I stopped because I had to get up earlier. This is the perfect breakfast addition to my avocado toast. 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). These look great!! 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. I just found your website and loving it! Serve immediately or let finish cooling on a cooling rack. These are in the oven RIGHT NOW! I hope you enjoy them as much as we do! Here’s an article on ways to use up leftover egg yolks: I make an egg scramble just like this love the idea of using the oven and freezing it. Roll into a … Hi Doro! Place 5-6 slices of sausage in the bottom of each muffin cup and divide cheese evenly among the 12 cups. Instead of green bell pepper I used small chopped asparagus and added a couple of jalapeños for some heat. I’d bake them for the recommended amount of time listed in the recipe So glad you love these! We still have only one, lonely egg yolk to deal with. I microwave them for less than a minute- flipping once- and they are delicious! Oh these would be so cute in mini muffins!! I actually don’t mind the extra moisture. Thanks. So glad you loved these… happy to hear that kale makes a great substitute! Leftovers can be stored in an airtight container in the fridge for about 4 days. I’m guessing you’ll need about 6 whole eggs…just crack the eggs into a measuring cup until it reaches 1.5 cups. He uses chopped Roma tomatoes, fresh spinach and chopped jalapeños which spices them up. I just made your delicious recipe for my work Weight Watchers group. These are great! The egg texture was very sponge like Is that the texture, Hi Carol! For this recipe, you basically need 1.5 cups of eggs. These healthy egg muffin cups are filled with veggies, toasty warm, filled with protein, and can be made in advance! Thank YOU for making and loving them! These would also be pretty low in carbs too!! I’ve never had a problem that way. Fill the foil cups with the mixture. I’ve made this type of omelet muffins before – they are so easy and good for you. 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. We love food and together, we are on a mission to find all things YUMMY! And I hate mushrooms, so can I just omit those? It’s a fun way to eat eggs and can definitely be eaten on the go! Pour Egg Beaters evenly into muffin cups (about 1/3rd full). I’d say 350 degrees F for about 5-10 minutes. I was going to ask if all egg whites would work. I always line the baking sheet with aluminum foil in the event there is spill or overflow. Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked. Do you think it would be tasty or not? I’ve always been a huge reader, but recently have had a hard time squeezing in the time to do it. The muffins are GREAT idea, if i add a sprinkle of good quality cheedar cheese how bad will that kill the nutrition vaults. Hi Lucille! I made my veggie sauté the night before and just did the egg part this morning. Keto Egg Cups – 9 Ways are packed with protein and perfect for busy school or work mornings or a holiday brunch. Just don’t want to waste the yolk of the other 4…. Yours sound amazing…I usually just add bell peppers, onions and garlic. In the last 30 seconds, add in minced garlic. thank you! Thanks so much Stephen! Spray the cups with cooking spray. I was wondering what cooking spray you used? Cool in the pan for 10-15 minutes, then run a knife around the edge of each cup … Love it!!! I’d honestly suggest new non stick muffin tins. These would be fantastic with turkey sausage…I might need to play around with that! . Healthy is good; healthy and tasty is even better! Hi Heather! Mini Ham and Cheese Quinoa Cups… Easy, low-carb breakfast or appetizer. We’re big fans of the healthy egg muffin cups…love how many veggies/protein you get in first thing in the morning. Thanks so much Stacy! Thanks for the feedback , Hi! Thank you so much for making the egg muffins! I’ve tried before, but I feel like I always “forget” a few weeks days hours in. . . I can not wait to try these! Crack eggs/egg whites into a large 4 cup measuring cup and whisk together. Try getting a silicone muffin “pan.” It is seriously a game changer! Glad you loved these . Anything else I can substitute to get the same results? Pour the egg/veggie mixture evenly into the muffin pan. So instead of deciding to change our lives on January 1st, we’ve slowly started working toward our new goals, not just for 2015, but hopefully, forever! She requested next time to stir in the grated cheese before baking. Some people say you shouldn’t reheat spinach. Divide the egg mixture among the muffin cups. You’ll need about 1 1/2 cups of egg whites , I made your white pizza with arugula the other day! How long can I freeze these without them getting freezer burnt? 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. I made these last night for the first time and my eggs stuck to the pan yours came out of the pan so nicely! Hi Amy! I’m a health coach for Kurbo Health (www.kurbo.com) and I have a relatively new healthy food blog. Thanks, Hi Nicola! I’m so glad you’re loving these! Yum!!! , Hi, This looks like a great recipe. I was an avid cook before my spine surgeries. 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. The best way to make a quiche is to add the eggs to a large measuring cup, then add the cream or milk. Can you make this recipes with just eggwhites?? You’ll have enough for all 12 muffin slots! Thanks and you guys are awesome! I’m so happy, Hi Becky! More muffin cups recipes coming your way! I want to keep my calories below 100 calories per serving. I absolutely hate waste. If you like, you could even add in a little hot sauce. Hi Joanne! These healthy egg muffin cups are packed full of veggies and protein and are truly tasty! Hi Nan! Hope that helps. Delicious! Wahoo!!! I love that these healthy egg muffin cups can be made in advance, because I know a lot of people just don’t have the time for a healthy breakfast, so they grab something else on the go that may not be the healthiest option! So glad you’re enjoying the healthy muffins , Thanks Kelly! Cheryl, Definitely! I love these! I feel like they would stick! One of the books that Trevor just started reading is called The Miracle Morning. . I have made these before but by the end of the work week they become soggy. I will be watching for more yummy goodies from you. Pour the egg/veggie mixture evenly into the prepared muffin pan. If just for me, I use a 2 cup measuring cup. I use a standard 12 cupcake muffin tin. I’m guessing you’ll need about 6 whole eggs…just crack the eggs into a measuring cup until it reaches 1.5 cups. Thaw and drain spinach, wring it out well by hand. Yes! Hi Terri! Crispy phyllo cups make the perfect base for egg and all your favorite mix-ins! Great idea! What’s the cholesterol (using yolks per your recipe/using only whites)for these beautiful babies? Hi Tess! You can also reheat the egg … Whisk eggs and cream together in a bowl; stir in 1 cup Colby-Jack cheese, 1/2 teaspoon salt, 1/4 … You’ll need about 1.5 cups of egg whites. The main idea is to become more productive, happier, etc. . 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). , Hi Belinda! Adding nutritional information to all of our recipes is definitely something on the to do list . This looks doable! Glad you love the recipe , Hi Susan! , Thank you, Brenda! I’m bringing these to a brunch at someone’s house. … I think you’ll love these as well! I’m so glad you liked these. Spray a muffin pan with cooking spray. These are great. Any ideas on how to prevent this? Line a 12 cup muffin pan with foil baking cups, spray the cups with cooking spray. Let me know what you think of these muffins! You’re so welcome! 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. Just pop ’em in the microwave . Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked. Just updated the nutritional chart to include saturated fat (.6 g) and sugars (1.4g). Thanks , Hi there! Yay!! I’m really looking forward to these! You’re welcome! May I suggest you include recipes for leftover ingredients. . I don’t think they would stand up once filled if they weren’t in a muffin tray. Did you watch the video? It calls for 4 egg whites. Pour egg mixture into cups until at least 3/4 way full. , Hi Pat! I’ve never tried, but my gut says I wouldn’t use cupcake liners. , Hi Lisa! I’ve actually never had a problem with sticking, as long as you use a non-stick muffin pan and cooking spray! Pour the cooked veggies into the whisked eggs. You might also like our healthy breakfast sandwiches too: Thanks so much! Hi, I was wondering if you used a non stick muffin tin because mine keeps sticking even when using Pam. Love this recipe and the healthy breakfast sandwich for grab and go but healthy! I’m so glad you loved them. Psssstttt…Right now, newsletter subscribers get my FREE PDF All-Stars Cookbook with this recipe. Hi Barbara! . Congrats to you on your new healthy food blog! The tomatoes *might* make it too watery, you could always add some fresh on top! What about adding a touch of cheese? Glad you like the breakfast sandwiches. Since I’m queen of being lazy in the morning, I love popping these in the microwave for about 30 seconds or until warm. My question is, how is it that they are only 48-50 calories, which is great!!! If you make the recipe as written you’ll have enough for 12 cups! So I left those out and used six eggs (4 whole and 2 whites.) , Hi Jennifer & Trevor, just discovered your blog – I went to UW Madison, go badgers!! I cannot currently eat the yolks. *Note: Nutrition information is estimated and varies based on products used. Pour the egg/veggie mixture evenly into the prepared muffin pan. So glad everyone loved these! do you have a recommendation for keeping warm or is it better to make ahead and warm them before leaving? Join us and discover thousands of recipes from international cuisines. Tips to make and freeze from a meal assembly kitchen! I would really like to try this out. Now mince some garlic and crack the eggs! I hope you get a chance to try them! I’ve never tried that! Def yummy! I love the idea of the fall spices! What can I do with the leftover 4 yolks? I’d like to go with 50 cal. 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