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Baked Egg Muffin Cups

Baked egg muffin cups with fluffy, set centers and melty cheddar are an easy way to meal prep individual breakfasts. Loaded with diced bell peppers, onion, and chopped spinach, they bake until lightly golden and reheat fast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 248
Ingredients Equipment Method Notes

Ingredients
  

Egg base
  • 8 large eggs
  • 0.25 cup milk
  • 0.5 cup shredded cheddar cheese
Vegetable mix
  • 0.5 cup bell peppers, diced
  • 0.25 cup onion, diced
  • 0.25 cup spinach, chopped
  • 1 salt and pepper, to taste

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a muffin tin well so the eggs release cleanly after baking.
  2. Whisk the eggs and milk together in a bowl until fully combined and slightly frothy.
  3. Stir in the shredded cheese, bell peppers, onion, and spinach so the mix is evenly distributed throughout.
  4. Season with salt and pepper, tasting briefly to balance the flavors.
  5. Divide the mixture evenly among the muffin cups, filling each about the same level for consistent baking.
Bake and finish
  1. Bake at 350°F for 18-20 minutes, until the eggs are set and lightly golden on top.
  2. Let the cups cool slightly before removing from the tin so they hold their shape.

Notes

Grease the muffin tin generously (even if you use liners) to prevent sticking. Store baked egg muffin cups in the refrigerator for up to 4 days and reheat in the microwave until hot. Freezing is not recommended due to texture changes after thawing. For a lower-carb swap, use more spinach and reduce the bell peppers while keeping the cheese amount the same.