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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.

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Prep
15 min
Cook
22 min
Total
37 min
Serves
6 · 12 egg cups
Level
Easy

Ingredients

  • 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

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

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.

Tip: Cooking the vegetables first drives off their water. Raw vegetables make soggy, weepy cups.

Tip: 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).

Estimated nutrition per serving: 220 calories · protein 16 g · carbohydrates 4 g · fiber <1 g · sugars 2 g · fat 15 g (saturated 6 g) · sodium 400 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 9 of 9 ingredients.