Easy Egg Muffin Cups Recipe

A quick and easy breakfast option that's customizable and perfect for meal prep. These egg muffin cups are very versatile, and you can add your favorite ingredients.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 6

Calories: 120kcal

Ingredients

Main Ingredients

▢ 6 large eggs preferably organic
▢ 0.5 cup milk can use any type
▢ 0.25 teaspoon salt to taste
▢ 0.25 teaspoon black pepper freshly ground
▢ 0.5 cup cheddar cheese shredded
▢ 0.5 cup bell pepper diced
▢ 0.5 cup fresh spinach chopped
▢ 2 tablespoons green onions sliced
▢ 0.25 cup tomato diced, optional

Instructions

Preparation Steps

Preheat your oven to 375°F (190°C) and grease a muffin tin with non-stick spray or line it with muffin liners.
In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Stir in the cheese, bell pepper, spinach, green onions, and tomatoes, if using.
Divide the egg mixture evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and lightly golden.
Allow to cool slightly before removing from the muffin tin. Serve warm or store in the refrigerator for up to 4 days.

Notes

Feel free to customize with other veggies or meats, such as mushrooms, onions, or cooked bacon.

Nutrition