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–+ servings

Egg Muffin Cups

Delicious and easy-to-make egg muffin cups, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Egg Mixture
  • 6 large eggs
  • 1/4 cup milk can use almond or soy milk for dairy-free
  • 1/2 cup cheddar cheese shredded
  • 1/2 cup bell pepper diced
  • 1/4 cup onion diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup spinach chopped

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray or oil.
  2. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  3. Stir in the cheese, bell pepper, onion, and spinach.
Baking
  1. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
  2. Bake in the preheated oven for 20 minutes or until the egg is set and lightly golden on top.
  3. Allow to cool for a few minutes before removing from the muffin tin.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 2gProtein: 10gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 210mgSodium: 300mgPotassium: 200mgSugar: 1gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

These egg muffin cups can be stored in the refrigerator for up to 4 days. Reheat in the microwave before serving.

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