Description
Versatile and delicious Egg Muffin Cups perfect for meal prep or a leisurely brunch.
Ingredients
Scale
- 6 large eggs
- 1 bell pepper (any color), diced
- 1 cup fresh spinach, chopped
- 1 cup sharp cheddar cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Prep the muffin tin by spraying with cooking spray or lining with silicone muffin liners.
- Chop the veggies: dice bell peppers and chop spinach.
- Whisk the eggs in a large bowl until well combined; season with salt and pepper.
- Add the chopped bell peppers, spinach, and cheese to the eggs, mixing until evenly combined.
- Pour the egg mixture into muffin cups, filling them about 3/4 full.
- Bake for 20-25 minutes until eggs are set and golden on top.
- Cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Feel free to customize with different veggies or cheese. These can be made ahead and stored in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 210mg
Keywords: egg muffins, breakfast, meal prep, versatile recipe