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Baked Egg Muffin Cups

Baked egg muffin cups bake into fluffy, golden, portion-perfect bites with veggies and melty cheddar. Whisked eggs set into tender centers that reheat fast for easy grab-and-go breakfasts throughout the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Egg base
  • 8 large eggs Use room-temperature eggs for smoother mixing.
  • 0.25 cup milk Any regular or unsweetened dairy alternative works.
  • 0.5 cup bell peppers, diced Dice small so they soften evenly.
  • 0.5 cup spinach, chopped Squeeze thawed spinach dry if using frozen.
  • 0.25 cup red onion, diced Dice finely for milder bites.
  • 1 cup shredded cheddar cheese Reserve a pinch for topping if you want extra melt.
  • 1 Salt and pepper, to taste Season after mixing for even flavor.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F and grease a muffin tin well so the egg cups release cleanly.
Mix the egg batter
  1. Whisk together the eggs and milk until fully combined and smooth with no streaks.
Load with veggies and cheese
  1. Stir in the bell peppers, spinach, red onion, and shredded cheddar cheese until evenly distributed.
Season
  1. Season the mixture with salt and pepper for balanced flavor in every cup.
Portion
  1. Divide the egg mixture evenly among the muffin cups, filling each about to the same level.
Bake until puffed and set
  1. Bake for 18 to 20 minutes at 350°F until the eggs are puffed and set in the center, with lightly golden tops.
Cool and release
  1. Let the muffin cups cool for a few minutes before removing so they deflate slightly and release from the pan more easily.

Notes

Pro tip: Dice the bell peppers and onion small so they soften at the same pace as the eggs. Store airtight in the refrigerator for up to 4 days; reheat in the microwave for 30 to 60 seconds until hot. Freeze up to 2 months, then thaw overnight in the fridge and reheat. For a lighter swap, use reduced-fat cheddar and keep the veggie amounts the same.