Egg muffin cups can be made ahead of time and stored in the fridge for a healthy breakfast all week. They make for a hearty and healthy breakfast before school too. Loaded with delicious & simple ingredients like eggs, spinach, and red pepper.
If one of your New Year’s goals is to eat healthier then these egg muffin cups will be perfect for you. I love to make these at the start of the week so we can have a healthy breakfast all week long. They’re especially good for those busy school morning when I’m trying to get my kids off to the bus stop. My kids just happen to love sweet bell peppers and for some reason they don’t even realize they’re eating spinach in these egg muffin cups!
They can be made ahead of time and kept in the fridge for the week. You can either eat cold or reheat them in the microwave for about 45 seconds. I love to add a spoonful of salsa over mine and my kids eat them plain. Or you could drizzle some hot sauce for a little spicy kick.
All you need are a few simple ingredients; 7 large eggs, red bell pepper, spinach, salt & pepper, and then shredded cheese if you want. I don’t add the cheese when I make them for me but I’ll usually add it when I make them for my kids. The cheese is completely optional.
Combine everything into a large glass measuring cup. Doing this makes it easier to pour into the muffin cups. Let them cook in the oven and that’s it. In just about 5 minutes you can have these egg muffin cups in the oven.
Feel free to substitute any vegetables you want. Just make sure that it’s something that can cook and soften in the short cooking time. I’ve never experimented with other veggies so I can’t say for sure what works best. We love the spinach + red bell pepper combo. But if you don’t care for spinach just add more bell pepper or chopped tomatoes. You could even add some cooked sausage to the mix.
Enjoy friends! We love these egg muffin cups and I hop you do too. They’re the perfect healthy, take & go breakfast that everyone in the family will love. Thanks for stopping by.
Yields 7 or 8 muffin cups
Egg muffin cups can be made ahead of time and stored in the fridge for a healthy breakfast all week. They make for a hearty and healthy breakfast before school too. Loaded with delicious & simple ingredients like eggs, spinach, and red pepper.
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Ingredients
- 7 large eggs
- 1/4 cup whole milk
- salt & pepper
- 1/2 cup finely chopped red bell pepper
- 3/4 cup finely chopped spinach
- 1/4 cup shredded cheddar cheese, optional
Instructions
- Heat oven to 375 degrees and spray a 12-cup cupcake pan with cooking spray. This recipe only yields 8 muffin cups so only spray 8 of the cupcake spots. You want to spray lots of cooking spray so they don't stick.
- In a mixing bowl combine the eggs, milk, salt & pepper and blend together with a whisk. Add in the chopped pepper and spinach, and the cheddar cheese if using. Stir together.
- Pour the egg mix into the 8 muffin cups. The cups should be almost full.
- Cook for 18-22 minutes. The center should be set and they should be puffy.
- These puff up while cooking but once you take them out of the oven and they cool, they will go back down.
- Eat right away with some salsa or cool completely and store covered in the fridge for up to one week. To eat, reheat in the microwave for about 45 seconds or eat cold.
Notes
I like to break the stem piece off of my spinach leaves. It's also really convenient to buy a bag of spinach leaves (by the bagged salads). Saves times and makes it easier.
I use 1/2 teaspoon salt and just a pinch of pepper.
I have found that if I don't add the cheese then I only get 7 egg muffin cups. With the cheese the recipe yields 8 egg muffin cups.
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