Breakfast Egg Cups
Make these Breakfast Egg Cups with just a muffin tin, eggs and any vegetables or meat - prep a batch in advance for meal prepping and grab-and-go breakfast!
- 6 large eggs
- Salt and pepper
- 1 cup baby spinach chopped
- ½ cup diced red peppers
- 2 tablespoons diced red onions
- ¼ cup shredded cheese
Preheat the oven to 375°F. Coat a muffin tin with cooking spray or line six of the cups with paper liners.
Crack the eggs into a large bowl or measuring cup with spout, and use a whisk or hand blender to blend the eggs until smooth.
Add the spinach, peppers and onions into the greased muffin cup. Carefully pour the beaten eggs into each of the six muffin cups until the liquid almost reaches the top. Season with salt and pepper. Sprinkle the cheese on top of each egg muffin
Bake for 15-18 minutes or until eggs are set.
Run a butter knife around the edges to help loosen them. Serve immediately.
- Store leftover egg muffins in an airtight container or ziptop bag in the refrigerator for up to 3 days or individually wrap and freeze for up to 3 months. Reheat gently in the microwave (once thawed or directly from frozen) until hot and warmed through to the center, about 30 seconds (from thawed) or 1 or so minutes (from frozen), depending upon your microwave.
- Pack them into airtight containers and keep them in the refrigerator for up to 5 days. Make a batch in advance and then heat them up in the microwave (usually 10-15 seconds in enough) when you’re ready to eat!
- This recipe is incredibly flexible. Feel free to swap the listed veggies for the same amount of any other diced vegetable or cooked, diced meat. If the vegetables are very firm, such as carrots or sweet potatoes, I recommend cooking and cooling them first before adding them to the cups.
Calories: 167kcal | Carbohydrates: 3g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 335mg | Sodium: 202mg | Potassium: 230mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2254IU | Vitamin C: 35mg | Calcium: 106mg | Iron: 2mg