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Healthy Breakfast Egg Muffin Cups

Protein-packed baked egg muffin cups filled with vegetables and cheese, perfect for a quick and healthy breakfast or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffin cups
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Egg Muffin Mixture
  • 10 eggs large
  • 0.25 cup milk
  • 0.5 cup spinach chopped
  • 0.5 cup bell peppers diced
  • 0.25 cup onion diced
  • 0.5 cup cheddar cheese shredded
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp garlic powder

Equipment

  • Mixing bowls
  • Muffin tin
  • Whisk
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C) and grease a muffin tin.
  2. In a bowl, whisk eggs and milk until smooth.
  3. Add salt, pepper, and garlic powder to the mixture.
  4. Stir in chopped spinach, bell peppers, onion, and shredded cheese.
  5. Pour mixture into muffin tin cups about three-quarters full.
  6. Bake for 18–20 minutes until eggs are set.
  7. Cool slightly before removing from the pan.
  8. Serve warm or store for meal prep.

Notes

Customize with your favorite vegetables or cooked meats for different flavors.