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Baked Egg Muffin Cups

Baked egg muffin cups with fluffy baked eggs and melted golden cheddar are portioned for easy grab-and-go breakfasts. Each cup bakes until set with lightly golden tops, then reheats quickly for a busy morning.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Egg base
  • 8 large eggs
  • 0.25 cup milk
  • 1 cup shredded cheddar cheese
  • 0.5 cup bell peppers, diced
  • 0.25 cup onion, diced
  • 0.5 cup spinach, chopped
  • 0.25 tsp salt and pepper, to taste Use to taste; salt and black pepper for seasoning.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and muffin tin
  1. Preheat the oven to 350°F and grease a muffin tin very well to prevent sticking.
Mix the egg mixture
  1. Whisk together the eggs and milk in a bowl until smooth.
  2. Stir in the shredded cheddar cheese, bell peppers, onion, and spinach to evenly distribute the vegetables and cheese.
  3. Season with salt and pepper to taste.
Bake and cool
  1. Divide the mixture evenly among the muffin cups, filling each cavity to a similar level.
  2. Bake for 18-20 minutes at 350°F until the eggs are set and the tops are lightly golden.
  3. Cool for a few minutes before removing from the tin so the cups hold their shape.

Notes

Grease the muffin tin very well, as eggs tend to stick more than baked goods. Store baked cups in the refrigerator up to 4 days, or freeze up to 2 months and reheat from frozen in the microwave until hot. For a dietary swap, use lactose-free milk or omit the cheddar and add extra vegetables for a lower-fat version.