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Healthy Breakfast Egg Muffin Cups

Protein-packed baked egg muffins filled with vegetables and cheese, perfect for meal prep breakfasts.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffin cups
Course: Breakfast
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Egg Muffin Mixture
  • 8 eggs large
  • 0.25 cup milk
  • 0.5 cup bell peppers diced
  • 0.5 cup spinach chopped
  • 0.25 cup onion diced
  • 0.5 cup cheddar cheese shredded
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 tbsp olive oil for greasing pan

Equipment

  • Mixing bowl
  • Whisk
  • Muffin tin
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C) and grease a muffin tin.
  2. Dice the vegetables and set aside.
  3. Whisk eggs, milk, salt, pepper, and garlic powder in a bowl.
  4. Stir in diced vegetables and shredded cheese.
  5. Pour mixture evenly into muffin cups, filling ¾ full.
  6. Bake 18–22 minutes until set.
  7. Cool for a few minutes before removing and serving.

Notes

These egg muffins can be refrigerated for 4 days or frozen for up to 2 months.