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Egg Muffin Cups · Veggie and Cheese

Veggie and Cheese Egg Muffin Cups

6

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • 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

  • 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

  • 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.

  • 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

  • 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

Step 1 of 10

Heat the oven to 350°F (175°C).

350°F

Step 2 of 10

Spray all 12 cups of a muffin tin generously with cooking spray, including the top rim.

Step 3 of 10

Heat the oil in a skillet over medium heat. Add the bell pepper and cook, stirring, until it softens.

Step 4 of 10

Stir in the spinach and green onions and cook just until the spinach wilts. Take the pan off the heat.

Step 5 of 10

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.

Step 6 of 10

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
in the milk, salt and pepper.

Step 7 of 10

Divide the cooked vegetables and the cheese among the 12 muffin cups.

Step 8 of 10

Pour the egg mixture over the filling, filling each cup about three-quarters full.

Step 9 of 10

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

Step 10 of 10

Let them cool in the tin for 5 minutes, then run a butter knife around each cup and lift them out.

All done

Enjoy!

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Ingredients

  • 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

  • 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

  • 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.

  • 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

  • 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