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Veggie and Cheese Egg Muffin Cups

Ingredients · Serves 6 · Prep 15 min · Total 37 min

  • cooking spray, or butter, for the tin
  • 1 tsp olive oil
  • 1 medium red bell pepper, finely diced
  • 2 green onions, thinly sliced
  • 1 cup baby spinach, chopped
  • 10 large eggs
  • ¼ cup whole milk
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 cup cheddar cheese, shredded
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Veggie and Cheese Egg Muffin Cups

Steps

  1. Heat the oven to 350°F (175°C).
  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.
  4. Stir in the spinach and green onions and cook just until the spinach wilts. Take the pan off the heat.
  5. Crack the eggs into a large bowl or a big measuring cup with a spout and whisk 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).
  10. Let them cool in the tin for 5 minutes, then run a butter knife around each cup and lift them out.
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Veggie and Cheese Egg Muffin Cups

Steps, continued

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