Egg Muffin Cups are the perfect healthy breakfast and you can make these ahead of time for breakfast all week long! Eggs, spinach, red bell pepper, cheese, and seasonings are all you need for this breakfast recipe.
Keyword breakfast recipe, egg muffin cups
Prep Time 10minutes
Cook Time 18minutes
Total Time 28minutes
Servings 7egg muffin cups
¼cupwhole milkor milk of choice
1red bell pepperchopped really small
½cupchopped spinachstems removed, chop the leafy part
Heat oven to 375°. Prepare a muffin pan by spraying 7 of the muffin cups really well with cooking spray.
In a mixing bowl, add the eggs, milk, salt, and pepper. Whisk well to combine. Stir in the bell pepper, spinach, and cheese.
Divide the egg mixture evenly between the 7 muffin cups. They will be nearly full which is fine.
Bake for 16-22 minutes or until the egg cups are really puffy and the center is set. * Use a toothpick inserted in the middle to double check for doneness, if needed.
Eat immediately OR you can store them in the fridge for 2-3 days. Eat cold or reheat in the microwave.
Nutrition Information : Information is for 1 egg muffin cup with the whole milk used in the recipe. If you use a lower fat milk, or non-dairy milk, then the calories will be slightly different. Spinach : I buy the baby spinach and take off the long stem part on each piece. I then chop up just the leafy spinach part. Milk : I think whole milk tastes best when making eggs which is why I always use it in this recipe. You can use 1% or 2% if wanted. I would suggest not using skim milk.