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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Servings:
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.