Go Back

Veggie Egg Muffin Cups

Fluffy baked egg muffins with spinach, peppers, onion, and cheddar, ideal for high-protein meal prep breakfasts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Course: Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 10 large eggs
  • ¼ cup milk
  • 1 cup chopped fresh spinach
  • ½ cup finely diced bell pepper
  • ¼ cup finely diced red onion
  • ½ cup shredded cheddar cheese
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper

Equipment

  • 12-cup muffin tin
  • Cooking spray
  • Large measuring cup or bowl
  • Whisk
  • Cooling rack

Method
 

  1. Step 1: Preheat the oven to 375°F and grease a muffin tin.
  2. Step 2: Divide the vegetables and cheese among the cups.
  3. Step 3: Whisk the eggs, milk, salt, and pepper.
  4. Step 4: Pour the eggs over the vegetables, filling each cup ¾ full.
  5. Step 5: Bake 18 to 22 minutes until set.
  6. Step 6: Cool 5 minutes and remove from the tin.
  7. Tip: Cool completely before storing.

Notes

Calories are an estimate per serving (2 muffins).
Freeze for up to 3 months and reheat from frozen.