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Egg Muffin Cups

Quick, nutritious, and versatile egg muffin cups that are perfect for busy mornings or meal prep.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 12 muffins

Ingredients

Main ingredients

  • 6 large large eggs
  • 1 cup chopped spinach
  • 1/2 cup diced bell pepper
  • 1/2 cup diced onion
  • 1 cup shredded cheese (cheddar or your choice)
  • Salt and pepper to taste
  • Olive oil or cooking spray for greasing

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil or cooking spray.
  • In a large bowl, whisk the eggs until they are well beaten.
  • Stir in the chopped spinach, bell pepper, onion, cheese, salt, and pepper until everything is mixed.
  • Pour the egg mixture evenly into the muffin tin cups, filling each about three-quarters full.
  • Bake for 18-20 minutes, or until the egg muffins are set and lightly golden.
  • Allow them to cool slightly before removing them from the tin.
  • Enjoy these warm, or allow them to cool completely and store them in the fridge for easy meal prep.

Notes

Store in an airtight container for about 4-5 days in the fridge, or freeze for up to a month. Wrap individually for freshness when freezing. Reheat in the microwave or oven.