Easy Breakfast Egg Muffin Cups
Fluffy, protein-packed egg muffin cups loaded with vegetables and cheese. Perfect for meal prep, these are endlessly customizable and freeze beautifully for a grab-and-go breakfast.
Equipment
- Standard 12-cup muffin tin
- Large mixing bowl and whisk
- Medium skillet
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 8 large eggs Use room temperature for best volume
- 1/4 cup milk or cream Whole milk, half-and-half, or unsweetened almond milk
- 1 cup shredded cheese Cheddar, Monterey Jack, or a blend
- 1/2 cup diced bell pepper Any color, about 1 small pepper
- 1/2 cup diced onion Yellow or red onion
- 1 cup chopped fresh spinach Pack it lightly into the cup
- 6 slices cooked bacon or ham Chopped (optional, omit for vegetarian)
- 1 tbsp olive oil or butter For greasing the pan
- 1/2 tsp kosher salt
- 1/4 tsp black pepper Freshly ground
- 1/4 tsp garlic powder Optional, for extra flavor
Instructions
- Preheat your oven to 350°F (175°C). Generously grease all 12 cups of a standard muffin tin with olive oil or butter. Trust me, this is non-negotiable for easy release. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until completely combined and slightly frothy, about 1 minute.
- Heat a medium skillet over medium heat. Add a drizzle of oil and sauté the diced onion and bell pepper until softened, about 4-5 minutes. Add the chopped spinach and cook just until wilted, about 1 minute more. Remove from heat and let cool slightly. This step cooks out excess moisture for a better texture.
- Divide the cooked vegetable mixture evenly among the 12 prepared muffin cups. Add the chopped bacon or ham, if using, and a generous pinch of shredded cheese to each cup. Tip from me: The cheese on the bottom helps create a delicious, slightly crispy base.
- Slowly pour the whisked egg mixture over the fillings in each cup, filling them about 3/4 of the way full. Do not overfill. Top each cup with a little more shredded cheese. Carefully transfer the muffin tin to the preheated oven.
- Bake for 18-22 minutes, or until the egg muffins are puffed, the tops are set, and a toothpick inserted into the center comes out clean. The edges will be lightly golden. Let them cool in the pan for 5 minutes before gently running a knife around the edges to loosen and remove.
Notes
Chef's Tips:
• Let cool in the pan for 5 minutes; they firm up and release easier.
• Do not overmix the egg batter; just combine until uniform.
• Serve warm with a dash of hot sauce or a side of fresh fruit.
Food Safety:
• Ensure eggs are cooked until firm with an internal temperature of 160°F.
• Refrigerate leftovers within 2 hours of cooking.