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High Protein Egg Snack: Egg Muffin Cups with Vegetables Recipe

Name: High Protein Egg Snack: Egg Muffin Cups with Vegetables Recipe
Total time: 30 min
Yield: 90 g
Ingredients: large eggs 6 pieces; bell pepper, finely diced 0.5 cup; baby spinach, chopped 0.5 cup; mushrooms, chopped 0.5 cup; shredded cheddar cheese 0.5 cup; olive oil (for greasing) 1 tbsp; salt 0.5 tsp; black pepper 0.25 tsp

Crack eggs into muffin tins with whatever vegetables you have, bake, done. These high protein egg cups are the ultimate batch-prep snack.

Cook 30 min Difficulty EASY 110 kcal

#Vegetarian #High Protein #Low Carb

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Ingredients

Main ingredients

large eggs 6 pieces
bell pepper, finely diced 0.5 cup
baby spinach, chopped 0.5 cup
mushrooms, chopped 0.5 cup
shredded cheddar cheese 0.5 cup

Seasonings/Sauce

olive oil (for greasing) 1 tbsp
salt 0.5 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 3 g 11%

Protein 10 g 36%

Fat 6 g 49%

Serving size 90g

Cooking steps

1

Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin with 1 tbsp olive oil, making sure every cup is coated well to prevent sticking.
2

Crack 6 large eggs into a bowl; whisk thoroughly until the yolks and whites are fully combined, incorporating air for fluffier muffins.
3

Evenly distribute the bell pepper, spinach, and mushrooms among the muffin cups, layering for consistency in each bite.
4

Pour the beaten eggs evenly over the vegetables, filling each muffin cup about two-thirds full. Sprinkle shredded cheddar cheese on top. Season with salt and black pepper.
5

Bake in the preheated oven for 18–20 minutes, or until the egg cups are fully set and slightly golden on top. Let them cool 5 minutes before loosening with a spatula and serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Eggs are the primary ingredient, providing structure, rich flavor, and the high protein content that defines these snack cups. The combination with vegetables like bell pepper, spinach, and mushrooms adds color, taste, and nutrients.

Q. Which ingredient makes the biggest difference in flavor?

Shredded cheddar cheese offers a rich, savory finish and creates a golden top during baking, enhancing both taste and aroma compared to egg-only cups.

Q. What’s the most important cooking tip for perfect egg muffins?

Evenly greasing the muffin tin with olive oil prevents sticking, while whisking eggs thoroughly ensures the cups are tender. Bake just until set for a moist texture—overbaking can make them rubbery.

Q. How many calories and how much protein are in each serving?

Each 90g serving contains 110 kcal and 10g protein, making these egg muffin cups a genuinely high-protein, lower-calorie snack option.

Q. How do I avoid dry or tough egg muffins?

Bake the cups only until the eggs are set—18 to 20 minutes at 375°F is ideal. Cooling them for five minutes before unmolding also helps retain moisture and keeps the edges from becoming tough.

High Protein Egg Snack: Egg Muffin Cups with Vegetables Recipe

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