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Egg Muffin Cups · Veggie and Cheese

Veggie and Cheese Egg Muffin Cups

Eggs baked in a muffin tin with peppers, spinach and cheddar. Make a dozen on the weekend, keep them in the fridge and warm two in the microwave on busy mornings.

New, no ratings yet0 reviewsby Simmerbee Kitchen

Prep
15 min
Cook
22 min
Total
37 min
Serves
12 egg cups
Level
Easy
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Ingredients

  • cooking spray, or butter, for the tin
  • 1 tsp olive oil
    Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • 1 medium red bell pepper, finely diced
  • 2 green onions, thinly sliced
    Swaps for green onions

    Instead of green onions

    • Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
    • Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
    • Leeks: The same amount, sliced thin. Milder and better cooked than raw.

    More for green onions

  • 1 cup baby spinach, chopped ≈ 30 g
  • 10 large eggs
  • ¼ cup whole milk
    Swaps for whole milk

    Instead of milk

    • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
    • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
    • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

    All 5 swaps for milk

    Cooking for an allergy? Check every label.

  • ½ tsp kosher salt
    Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • ¼ tsp black pepper
  • 1 cup cheddar cheese, shredded ≈ 113 g
    Swaps for cheddar cheese

    Instead of cheddar

    • Colby or Colby Jack: The same amount. Milder and softer, and melts very smoothly.
    • Monterey Jack: The same amount. Mild and buttery, one of the best melting cheeses.
    • Gouda or Gruyère: The same amount. Nuttier and richer; melts beautifully.

    All 4 swaps for cheddar

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Cook to 160°F inside (check with a thermometer).

Steps

  1. Heat the oven to 350°F (175°C).
    350°F
  2. Spray all 12 cups of a muffin tin generously with cooking spray, including the top rim.
  3. Heat the oil in a skillet over medium heat. Add the bell pepper and cook, stirring, until it softens.
    ⏱ Soften pepper: 4 min
  4. Stir in the spinach and green onions and cook just until the spinach wilts. Take the pan off the heat.
    ⏱ Wilt spinach: 1 min
  5. Crack the eggs into a large bowl or a big measuring cup with a spout and
    whisk (how to whisk) Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid
    until smooth.
  6. Whisk in the milk, salt and pepper.
  7. Divide the cooked vegetables and the cheese among the 12 muffin cups.
  8. Pour the egg mixture over the filling, filling each cup about three-quarters full.
  9. Bake until the egg cups are puffed and the centers are set, not wet or jiggly. A thermometer in the center of one should read 160°F (71°C).
    350°F⏱ Bake: 20 min
  10. Let them cool in the tin for 5 minutes, then run a butter knife around each cup and lift them out.
    ⏱ Cool: 5 min

Tap an underlined word for how to do it, or see all techniques.

Tips

  • Cooking the vegetables first drives off their water. Raw vegetables make soggy, weepy cups.
  • Silicone muffin cups or paper liners sprayed with oil make them pop out even more easily.

Storage

Refrigerate up to 4 days, or freeze in a zip bag up to 2 months.

Make ahead

Reheat 2 cups in the microwave for 45 to 60 seconds (90 seconds from frozen), until hot in the center, 165°F (74°C).

Cook once, eat twice: Double it (12 servings instead of 6), eat half and freeze the other half. It keeps 2 months frozen, by the storage note above. Print a freezer label · More freezer meals

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: bell peppers (July to October), spinach (March to May and September to November).

Quick answers

Can I freeze it?

Yes. Refrigerate up to 4 days, or freeze in a zip bag up to 2 months. Reheat 2 cups in the microwave for 45 to 60 seconds (90 seconds from frozen), until hot in the center, 165°F (74°C).

What can I swap?
  • Instead of olive oil: Avocado oil or another neutral oil, the same amount.
  • Instead of green onions: Chives, the same amount, for the green tops.

Answered from this recipe's own storage, make-ahead and swap notes.

Estimated nutrition per serving

Calories
220
Protein
16 g
Carbohydrates
4 g
Fiber
<1 g
Sugars
2 g
Fat
15 g
Saturated fat
6 g
Sodium
400 mg

Whole recipe, 6 servings: about 1,300 calories.

Estimate from USDA FoodData Central; not medical or dietary advice. Based on 9 of 9 ingredients.

How we estimate

We add up USDA FoodData Central values for each measured ingredient as written and divide by the recipe's 6 servings, so changing the servings or units here doesn't change a serving. Brands, swaps, trimming and cooking all change the real numbers.

Not counted: cooking spray (to taste or as needed).

Estimated cost

About $0.85 a serving

About $5.00 for the recipe as written (6 servings).

Estimate; prices vary by store and region. U.S. average prices for September 2026 from BLS Average Price Data and USDA ERS Purchase to Plate prices updated with the BLS Consumer Price Index. Priced: 7 of 9 ingredients, 100% by weight.

How we estimate

Each measured ingredient is weighed as in the nutrition estimate and priced at the U.S. average: BLS's average price where BLS publishes one, else USDA ERS's Purchase to Plate price for 2017-18 raised to September 2026 with the CPI for that food group. Whole packages, store brands, sales and regions all change the real cost: treat it as a ballpark.

  • eggs $1.90 BLS
  • cheddar cheese $1.55 BLS
  • red bell pepper $0.85 ERS
  • baby spinach $0.35 ERS
  • green onions $0.20 ERS
  • olive oil $0.05 ERS
  • whole milk $0.05 BLS

Not priced (no official average price we can match, so not in the total): kosher salt, black pepper.

Not counted: cooking spray (optional, or to taste).

More dishes for less: cheap eats.

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Cleanup score 3/5 (some cleanup): 3 things to wash, muffin tin, nonstick skillet, mixing bowl.

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