Healthy Egg Muffin Cups

Makes: 12 muffins


  • 1 cup red pepper
  • 1 cup green pepper
  • ½ cup yellow onion
  • 2 cups baby spinach – roughly chopped
  • 1 cup of red potatoes
  • 2 cloves garlic minced
  • 1 teaspoon of Salt (or to taste)
  • 1 teaspoon of pepper (or to taste)
  • 3 Cups of liquid Egg Whites
  • Hot sauce optional for drizzling on top!


  1. Pre heat oven at 375 degree F.
  2. Grease a standard non stick 12-slot muffin pan with cooking spray
  3. Pour the eggs and veggies evenly into each muffin pan.
  4. Bake for 25mins, or until the tops are firm and eggs are cooked.
  5. Cool slightly and serve
  6. Leftovers can be stored in the fridge for about 4 days or they can be frozen.

Marcela’s Tips:

You can change the veggies for any veggies of your choice. I like adding cilantro and jalapeños sometimes to change it up.