Looking for a healthy, delicious, and easy-to-make breakfast option? These Egg Muffin Cups are the perfect grab-and-go meal to start your day right. Packed with protein from eggs, fresh vegetables like red bell pepper and spinach, and a touch of cheesy goodness, these muffins are not only flavorful but also customizable to your taste. They’re great for meal prepping ahead of time and make mornings simpler and more nutritious.
Ingredients:
- 7 large eggs
- 1/4 cup whole milk (or milk of choice)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 red bell pepper, finely chopped
- 1/2 cup chopped spinach, stems removed, leafy part chopped
- ¼ cup of grated cheese (choose from cheddar, mozzarella, or your favorite variety).
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with cooking spray or oil.
- Prepare the Egg Mixture:
- In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Add the Vegetables and Cheese:
- Stir in the finely chopped red bell pepper, spinach, and shredded cheese into the egg mixture, making sure all the ingredients are evenly distributed.
- Fill the Muffin Tin:
- Divide the egg mixture evenly among the 12 muffin cups, filling each about ¾ of the way full.
- Bake:
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are fully set and slightly golden on top.
- Cool and Serve:
- Once baked, allow the muffins to cool in the tin for a few minutes before removing them.
- Serve warm or store in an airtight container in the refrigerator for up to 5 days.
Conclusion:
These Egg Muffin Cups are the ultimate make-ahead breakfast solution. Loaded with protein and veggies, they’re a nutritious way to fuel your mornings. You can easily customize the recipe by adding your favorite vegetables, meats, or cheeses. Perfect for busy mornings or as a snack, these muffins are a delicious and healthy option that you can prepare in advance and enjoy throughout the week.
Healthy Egg Muffin Cups: A Quick and Nutritious Breakfast Option
Ingredients
- 7 large eggs
- 1/4 cup whole milk or milk of choice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 red bell pepper finely chopped
- 1/2 cup chopped spinach stems removed, leafy part chopped
- ¼ cup of grated cheese choose from cheddar, mozzarella, or your favorite variety.
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with cooking spray or oil.
Prepare the Egg Mixture:
- In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Add the Vegetables and Cheese:
- Stir in the finely chopped red bell pepper, spinach, and shredded cheese into the egg mixture, making sure all the ingredients are evenly distributed.
Fill the Muffin Tin:
- Divide the egg mixture evenly among the 12 muffin cups, filling each about ¾ of the way full.
Bake:
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are fully set and slightly golden on top.
Cool and Serve:
- Once baked, allow the muffins to cool in the tin for a few minutes before removing them.
- Serve warm or store in an airtight container in the refrigerator for up to 5 days.