Easy, customizable, and packed with fresh vegetables, these baked egg cups are great for a quick breakfast on the go!

Units Scale

6 large eggs

1/4 cup milk (or dairy-free alternative)

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp garlic powder

1/2 cup bell peppers, diced (any color)

1/2 cup spinach, chopped

1/4 cup cherry tomatoes, halved

1/4 cup shredded cheese (cheddar, feta, or your choice)

1 tbsp olive oil or non-stick spray

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Preheat Oven – Set oven to 375°F (190°C). Grease a muffin tin with olive oil or non-stick spray.

Whisk Eggs – In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder.

Fill Muffin Tin – Evenly divide the diced bell peppers, spinach, and cherry tomatoes among the muffin cups. Sprinkle cheese on top.

Pour Egg Mixture – Carefully pour the egg mixture into each muffin cup, filling about ¾ of the way.

Bake – Bake for 18-20 minutes or until eggs are set and slightly golden on top.

Cool & Serve – Let cool for a few minutes before removing. Serve warm or store for meal prep!

Add protein: Mix in diced turkey, ham, or crumbled sausage.

Make it dairy-free: Skip the cheese or use dairy-free cheese.

Meal prep: Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.