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Healthy Breakfast Egg Muffin Cups

Protein-packed baked egg muffins loaded with vegetables and cheese, perfect for healthy breakfast meal prep.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Egg Muffins
  • 8 eggs large
  • 0.25 cup milk
  • 0.5 cup bell peppers diced
  • 0.33 cup onion finely chopped
  • 1 cup spinach chopped
  • 0.5 cup cheddar cheese shredded
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 tbsp olive oil or cooking spray

Equipment

  • Mixing bowls
  • Muffin tin
  • Whisk
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C) and grease a muffin tin.
  2. Whisk eggs and milk together in a large bowl.
  3. Add salt, pepper, and garlic powder and mix well.
  4. Stir in diced bell peppers, onion, spinach, and shredded cheese.
  5. Pour the egg mixture into the muffin cups filling about three-quarters full.
  6. Bake for 18–20 minutes until eggs are fully set.
  7. Cool for 5 minutes before removing from the muffin tin.
  8. Serve warm or store for meal prep.

Notes

Great for meal prep. Store in refrigerator up to 4 days or freeze up to 2 months.