Description
Savory, fluffy egg muffins made in a muffin tin, loaded with spinach, bell pepper, onion, and melty cheddar. Perfect for make-ahead breakfasts, grab-and-go mornings, or a colorful brunch spread.
Ingredients
Scale
- 8 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup bell pepper, diced
- 1 cup fresh spinach, chopped
- 1/4 cup onion, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon olive oil (for greasing)
Instructions
- Preheat Your Equipment: Preheat the oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with olive oil.
- Combine Ingredients: In a mixing bowl, whisk together 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and slightly frothy. Stir in 1/2 cup shredded cheddar, 1 cup chopped spinach, 1/4 cup finely diced onion, and 1/2 cup diced bell pepper.
- Prepare Your Cooking Vessel: Ensure each muffin cup is well greased so the egg muffins release easily after baking.
- Assemble the Dish: Pour the egg mixture evenly into the muffin cups, filling each about three quarters full to allow room for puffing.
- Cook to Perfection: Bake at 375°F (190°C) for 18 to 20 minutes, or until the tops are set and lightly golden and a toothpick inserted into the center comes out clean.
- Finishing Touches: Let the muffins cool in the tin for about 5 minutes, then run a knife or spatula around the edges to loosen and transfer to a rack to cool slightly.
- Serve and Enjoy: Serve warm with toast, fresh fruit, or a dollop of salsa, or store for make-ahead breakfasts.
Notes
- Grease the muffin tin thoroughly or use silicone liners for easy release and cleanup.
- Whisk the eggs until slightly frothy for extra fluffy muffins.
- Avoid high-water vegetables or pre-cook watery veggies like mushrooms to prevent sogginess.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin (about 1/6 of recipe)
- Calories: 140
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 10 g
- Cholesterol: 250 mg
Keywords: egg muffins, muffin tin eggs, breakfast meal prep, make-ahead breakfast, savory egg cups, breakfast muffins, portable breakfast