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A close-up of a golden-brown egg muffin cup topped with melted cheese, filled with vegetables.

Egg Muffin Cups

Egg Muffin Cups are a convenient make-ahead breakfast packed with protein and colorful vegetables. They bake into fluffy, portable bites that are easy to store and reheat throughout the week. Ideal for busy mornings, meal prep, or a satisfying snack.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 egg muffin cups
Course: Breakfast, Snack
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Egg Mixture
  • 8 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Fillings
  • 1/2 cup diced bell pepper
  • 1/4 cup finely diced onion
  • 1 cup fresh spinach, chopped
  • 1/2 cup shredded cheddar cheese
Other
  • Cooking spray

Equipment

  • 12-cup muffin pan
  • cooking spray
  • Large bowl
  • Whisk

Method
 

  1. Preheat the oven to 375°F. Lightly coat a 12-cup muffin pan with cooking spray.
  2. Evenly distribute the bell pepper, onion, spinach, and shredded cheese among the muffin cups.
  3. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until fully combined.
  4. Pour the egg mixture evenly into each muffin cup, filling about three-quarters full.
  5. Bake for 18 minutes or until the egg muffins are puffed, set in the center, and lightly golden around the edges.
  6. Allow the muffin cups to cool in the pan for 5 minutes before carefully removing them.
  7. Serve warm or refrigerate for later.

Notes

Store cooled egg muffin cups in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20 to 30 seconds before serving.