Starting tomorrow, I’ll be starting a new workout program, so what better thing to do on a cold, very windy, snowy day here in the UP of Michigan than look for those healthy recipes?  The title of this recipe is Healthy Egg Muffin Cups and here is the link – https://showmetheyummy.com/healthy-egg-muffin-cups/

I did modify this recipe a bit where egg whites were not used – just 8 whole eggs.  The full ingredient list I used is below.

• 8 eggs
• Coconut Oil
• Fresh Mushrooms
• 1/2 Tomato
• Red, yellow and orange peppers
• 1/2 small onion
• Dry Ranch Dressing Mix
• Tabasco Sauce
• Tiny muffin pan

Before forgetting (like I typically do), preheat the oven to 350.

I used the coconut oil to saute the mushrooms.  Once the mushrooms because a bit softer, I sprinkled some dry ranch seasoning mix on them.  I did not measure how much – if you love ranch, sprinkle as much as you’d like! 🙂

As the mushrooms were placed aside in a bowl, I realized they should have been diced up before sauteing them.  The type of mushrooms used were sliced, and some pieces were pretty thick.  The peppers and onions were then sauteed.  The reason why all of these weren’t placed together is because I had originally planned to make some egg muffins with mushrooms and some without… that ended up not happening.

Once the mushrooms were cooled off, they were diced up just a bit more so there wouldn’t be huge chunks.

The 8 eggs were put into a 2 cup measuring glass.  Those were beaten with a whisk and then I started adding the tomatoes, mushrooms, onions, and peppers.

A mini muffin pan was used and PAM was used to make the cleaning part a bit easier after everything was done.

As the egg mix was poured into each mini muffin slot, I had about a cup of mix left.  A bigger muffin pan was used to make two bigger sized egg muffin cups.

The original recipe said 20 minutes, which is true for the bigger sized egg muffins.  The smaller ones though took about 10-15 minutes.  I found that an easy way to find out if they were done, is if they started slanting on the side.  Some mini sized egg muffins took a bit longer than the rest, but it was easy to remove each one and place them on a plate.

After 15 minutes, all the mini egg muffins were done!

If you are counting, they probably don’t equal to how many were in the mini muffin pan.  I had to try one with mustard only and another with salsa on top… and one without anything.

The picture above shows all of these being done.  In conclusion, I would highly recommend to use the smaller muffin pan if you have one – it’s a much easier cleanup… or if you don’t have one, just be sure to spray as much PAM (or other non-stick spray) as you can on that bigger muffin pan.  Otherwise, you may have a muffin pan that is a pain to clean (which unfortunately happened to me this time).

After trying a couple of different egg muffin cups, the possibilities of toppings are about endless.  Ketchup, mustard, mayo, mayo with sriracha, salsa, avocado… if you can think of any others, please comment!

As with any type of egg concoction you make, you can add any type of ingredient that you love.  I’m thinking next time that chopped up banana peppers or pickles could be an option, as well as shredded cheese.

Happy cooking!  If you try this recipe, feel free to comment with your suggestions!