Description
Mini baked egg cups made in a muffin tin, filled with tender vegetables and melty cheese for a quick, make-ahead breakfast that reheats beautifully.
Ingredients
Scale
- 8 large eggs
- 1/3 cup milk
- 1 medium bell pepper, finely diced
- 1 cup fresh spinach, chopped
- 1 small onion, finely diced
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil or cooking spray for greasing
Instructions
- Preheat Your Equipment: Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Combine Ingredients: In a mixing bowl, whisk together 8 large eggs and 1/3 cup milk until smooth. Stir in the diced bell pepper, chopped spinach, diced onion, 1/2 cup shredded cheddar cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Prepare Your Cooking Vessel: Ensure the muffin tin is well greased with olive oil or cooking spray or line with silicone liners for easy removal.
- Assemble the Dish: Pour the egg mixture evenly into the 12 muffin cups, filling each about three-quarters full.
- Cook to Perfection: Bake in the preheated oven for 18 to 20 minutes, until the eggs are set and slightly golden on top.
- Finishing Touches: Let the egg muffins cool in the pan for 2 minutes. Gently loosen the edges with a knife if needed and remove from the pan.
- Serve and Enjoy: Serve warm, or cool completely and store for meal prep. Reheat in the microwave or oven when ready to eat.
Notes
- Grease the muffin tin well or use silicone liners to prevent sticking.
- Chop vegetables small so they cook evenly inside the egg cups.
- These egg muffins can be refrigerated up to 4 days or frozen up to 2 months.
- To reheat from frozen, thaw overnight in the refrigerator then microwave or warm in a 350°F oven until heated through.
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 1.5 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 125 mg
Keywords: muffin tin eggs, egg muffins, make-ahead breakfast, meal prep, vegetarian breakfast, baked egg cups