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Easy Egg Muffin Cups

Fluffy baked eggs with sautéed veggies and cheese, portioned in a muffin tin — a make-ahead, protein-packed breakfast you can grab on the way out.
Print Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 10 large eggs
  • 1/4 cup milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 red bell pepper finely diced
  • 3 cups fresh spinach roughly chopped
  • 3 green onions sliced
  • 1 cup shredded cheddar cheese

Method
 

  1. Heat the oven to 350°F. Grease a 12-cup muffin tin very generously, including the top surface, or use silicone liners.
  2. Heat the olive oil in a skillet over medium-high heat. Cook the bell pepper for 3 minutes, then add the spinach and cook until fully wilted and the liquid has evaporated, about 2 minutes more. Spread on a plate to cool.
  3. Whisk the eggs, milk, salt, and pepper together in a large bowl or measuring cup with a spout until well combined and slightly frothy.
  4. Divide the cooled vegetables, green onions, and cheese among the muffin cups. Pour the egg mixture over, filling each cup about three-quarters full.
  5. Bake 20 to 22 minutes, until the centers are just set and barely jiggle. Cool in the pan for 5 minutes, then run a knife around the edges and lift them out.