breakfast

Egg Muffin Cups

23K Shares

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. 

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.

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. 

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. 

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. 

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. 

 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. 

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. 

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. 

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. 

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

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. 

Save RecipeSave Recipe

4 based on 1 review(s)

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.

7.8.1.2
424
https://togetherasfamily.com/egg-muffin-cups/

Save this recipe for later and PIN IT to PINTEREST 

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. 

 

23K Shares

You Might Also Like

14 Comments

  • Reply
    Anne
    January 30, 2017 at 1:52 am Do you think adding bacon would taste good?
    • Reply
      Together As Family
      January 30, 2017 at 7:17 am I think bacon would be a wonderful addition! I'm guessing that it would have to be cooked before you add it in because I don't think the cook time is long enough. I could be wrong though and it might work just fine not having it pre-cooked. Or, now that I am thinking about it you could use the pre-cooked bacon and just add that in. I may have to try this too cause bacon makes everything better!
  • Reply
    Tammy
    April 8, 2017 at 10:51 pm These look delicious, easy, and convenient! Did I miss the point value??
    • Reply
      Together As Family
      April 13, 2017 at 4:41 pm Thank you Tammy. They really are so simple and tasty. I am not sure what you mean by point value? If you're talking about weight watchers points, I don't know anything about that system so it's not something that I would publish with my recipes, as I would have no clue what I am talking about and probably get it wrong :) So sorry I can't help you more with that.
  • Reply
    Margie
    April 26, 2017 at 3:19 pm How would they do if you froze them?
    • Reply
      Together As Family
      April 26, 2017 at 10:41 pm I have never tried freezing them. I know they would last in the fridge for 3-5 days (roughly). I make them so my husband can eat them in the morning before work and they've lasted for 4 days in the fridge. I think maybe they would freeze fine? But I am not entirely sure. So sorry I can't help more.
  • Reply
    CSA Roundup - Week 4 - Aaah!dulthood
    August 10, 2017 at 9:09 pm […] Egg cups for the road trip got filled with spinach and onion from the CSA…yum! […]
  • Reply
    Emilia
    August 12, 2017 at 11:31 am The degrees are Fahrenheit or Celsius?
    • Reply
      Together As Family
      August 12, 2017 at 2:04 pm I am in the U.S. All degrees are in Fahrenheit :) Enjoy!
  • Reply
    Barbara Spencer
    October 5, 2017 at 3:01 pm Where did you get the lace looking charger or plate?
    • Reply
      Together As Family
      October 5, 2017 at 10:23 pm Hey Barbara! I got that at Pier 1 Imports. They are only a few dollars and I use it for everything :)
  • Reply
    How to Meal Prep When You Eat Every Meal at the Office - A Sweat Life
    January 12, 2018 at 7:24 am […] Eggs Muffin Cups […]
  • Reply
    Sharon Leigh
    March 14, 2018 at 9:02 pm Is it a regular muffin pan or mini?
    • Reply
      Together As Family
      March 21, 2018 at 10:19 pm Just a regular/normal sized muffin pan :)

    Leave a Reply

    Rate this recipe: