Description
Egg Muffin Cups are an easy make-ahead breakfast option packed with protein and vibrant vegetables. These savory bites combine whisked eggs, milk, bell peppers, and spinach baked into portable muffin tins, perfect for a quick and nutritious start to your day.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1/2 cup bell peppers, finely chopped
- 1/2 cup fresh spinach, chopped
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F). Grease a standard 12-cup muffin tin thoroughly to prevent sticking.
- Whisk eggs and seasonings: In a medium bowl, whisk together 6 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the mixture is smooth and slightly frothy.
- Add vegetables: Stir in 1/2 cup finely chopped bell peppers and 1/2 cup chopped fresh spinach evenly, ensuring the vegetables are well distributed throughout the egg mixture for balanced flavor in every bite.
- Fill muffin cups: Pour the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for the eggs to rise as they bake.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes until the egg muffins are fully set and lightly golden on top.
- Cool and serve: Remove from the oven and allow the egg muffins to cool slightly before carefully removing them from the tin. Serve warm for a delicious protein-packed breakfast.
Notes
- Feel free to customize the vegetables by adding tomatoes, mushrooms, or onions.
- These egg muffins can be stored in the refrigerator for up to 4 days and reheated in the microwave.
- For a dairy-free version, substitute milk with almond or oat milk.
- Use silicone muffin tins for easy removal without greasing.