Egg Muffin Cups
Egg muffin cups are a delightful and nutritious breakfast option that can be easily customized with your favorite vegetables, meats, and cheeses. They’re perfect for meal prep, and you can enjoy them on the go.
Equipment
- 1 muffin tin
- 1 mixing bowl
- 1 whisk or fork
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 6 large eggs
- 1 cup spinach, chopped
- ½ cup bell pepper, diced
- ½ cup cherry tomatoes, halved
- ½ cup shredded cheese cheddar, feta, or your choice
- ¼ cup milk optional
- salt to taste
- pepper to taste
- cooking spray or oil for muffin tin
Instructions
- Preheat the oven to 350°F (175°C).
- Spray the muffin tin with cooking spray or lightly oil it to prevent sticking.
- In a mixing bowl, crack the eggs and whisk them until well blended. If using, add the milk for creaminess.
- Add the chopped spinach, diced bell pepper, halved cherry tomatoes, and shredded cheese into the egg mixture. Season with salt and pepper to taste. Mix until all ingredients are evenly combined.
- Pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full.
- Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the egg is set and the tops are lightly golden.
- Remove from the oven and allow to cool for a few minutes. Run a knife around the edges to help release the muffin cups from the tin.
- Serve warm or let them cool completely before transferring to an airtight container for meal prep.
Notes
You can customize these muffin cups by adding cooked bacon, sausage, or different vegetables according to your taste.
These egg muffin cups can be stored in the refrigerator for up to 5 days, making them a great grab-and-go breakfast option.
To reheat, simply microwave for 30-60 seconds until warmed through.