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Three veggie packed egg muffin breakfast cups with red peppers, spinach, and onions on a white plate.

Veggie Packed Egg Muffin Breakfast Cups

These egg muffin cups are packed with vegetables and make a quick, healthy breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Mixture
  • 8 large eggs
  • 1/4 cup milk or almond milk
  • 1/4 tsp salt
  • 1/4 tsp black pepper
For the Vegetables
  • 1/2 cup bell pepper diced
  • 1/2 cup spinach chopped
  • 1/4 cup red onion diced
  • 1/4 cup cherry tomatoes halved
  • 1/4 cup shredded cheese optional

Equipment

  • Muffin tin
  • Mixing bowl

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a muffin tin or line with silicone cups.
  2. In a bowl, whisk the eggs, milk, salt, and pepper until well combined.
  3. Divide the diced vegetables evenly among the muffin cups.
  4. Pour the egg mixture over the vegetables, filling each cup about 3/4 full.
  5. Sprinkle shredded cheese on top if using.
  6. Bake for 18-20 minutes, or until the eggs are set and lightly golden.
  7. Let cool for 2 minutes before removing from the tin.

Nutrition

Calories: 80kcalCarbohydrates: 2gProtein: 6gFat: 5gSaturated Fat: 2gCholesterol: 125mgSodium: 120mgPotassium: 100mgFiber: 0.5gSugar: 1gVitamin A: 15IUVitamin C: 10mgCalcium: 4mgIron: 1mg

Notes

Store leftovers in the refrigerator for up to 4 days. Reheat in the microwave for 30 seconds.

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