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