Veggie Egg Muffin Cups
15min
20min
5
245
Chef's Note
These veggie egg muffin cups are perfect for busy mornings! Make a batch on Sunday and refrigerate for up to 4 days. For picky eaters, you can customize individual cups with their favorite vegetables. To reheat, microwave for 30 seconds or warm in a 350°F oven for 5-7 minutes.
Tags
Ingredients
10 large eggs
1/4 cup milk
1 medium red bell pepper
1 medium green bell pepper
1/2 medium yellow onion
2 cups baby spinach
1 cup cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons fresh chives
Instructions
- 1
Preheat your oven to 375°F (190°C) and generously spray a 12-cup muffin tin with cooking spray.
- 2
Dice 1 red bell pepper and 1 green bell pepper into small pieces (about 1/4 inch).
- 3
Finely dice 1/2 yellow onion.
- 4
Roughly chop 2 cups of baby spinach.
- 5
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced peppers and onions and sauté for about 5 minutes until softened.
- 6
Add the chopped spinach to the skillet and cook for another 1-2 minutes until wilted. Remove from heat and let cool slightly.
- 7
In a large bowl, whisk together 10 eggs, 1/4 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder until well combined.
- 8
Stir the sautéed vegetables into the egg mixture.
- 9
Divide the egg and vegetable mixture evenly among the muffin cups, filling each about 3/4 full.
- 10
Sprinkle 1 cup of shredded cheddar cheese evenly over the tops of each muffin cup.
- 11
Bake for 18-20 minutes, until the egg muffins are set and slightly golden on top.
- 12
Let the muffin cups cool in the pan for 5 minutes, then run a knife around the edges to loosen and remove them.
- 13
Garnish with 2 tablespoons of chopped fresh chives before serving.
Nutrition Information (per serving)
245
18g
5g
17g
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