Description
Olivia’s Easy Egg Muffin Cups
Fluffy, portable, and endlessly customizable—these egg muffins are perfect for busy mornings, meal prep, or brunch. Make a batch ahead and enjoy a protein-packed breakfast all week!
Ingredients
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8 large eggs
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1 cup chopped spinach (fresh or thawed and thoroughly squeezed if frozen)
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1/2 cup diced bell peppers (any color)
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1/2 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
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Optional: 1/2 cup cooked turkey sausage or diced ham
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Salt and pepper, to taste
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Cooking spray or oil for greasing
Instructions
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Preheat & Prep: Preheat oven to 375°F (190°C). Grease a 10–12 cup muffin tin with cooking spray or oil.
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Whisk the Eggs: Crack eggs into a large bowl. Add salt and pepper. Whisk until uniform and slightly frothy for fluffier muffins.
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Mix-Ins: Fold in spinach, bell peppers, cheese, and cooked meat if using. Combine gently to distribute evenly.
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Portion: Fill each muffin cup about 3/4 full. They will puff slightly while baking.
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Bake: Bake for 18 minutes, or until eggs are set and tops lightly golden. Check doneness with a toothpick if unsure.
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Cool: Let muffins cool 5–10 minutes in the pan. Run a knife around edges and gently lift out.
Notes
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Watery Muffins: Sauté watery veggies or squeeze out frozen spinach thoroughly.
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Egg Whites: Swap 1 cup liquid egg whites for whole eggs; reduce baking time slightly.
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Reheating: Wrap frozen muffin in a damp paper towel and microwave 45–60 seconds to prevent rubberiness.
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Non-Stick Success: Use silicone muffin liners or grease generously.
Nutrition
- Calories: 120 cal Per muffin
- Fat: 8 g
- Carbohydrates: 2 g
- Protein: 9 g