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–+ servings
Egg Muffin Cups

Savory Egg Muffin Cups for Effortless Morning Bliss

These Egg Muffin Cups are a versatile, quick, and nutritious breakfast option filled with colorful vegetables and cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 6 cups
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 6 units Eggs Use room temperature for better mixing
  • 1 cup Diced Vegetables (bell peppers, spinach, onions) Opt for colorful vegetables
  • 1 cup Shredded Cheese (cheddar, mozzarella) Fresh cheese enhances flavor
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Pepper Adjust to preference
For Greasing
  • 1 tablespoon Cooking Spray or Olive Oil Essential for greasing

Equipment

  • muffin tin
  • Mixing Bowl
  • Whisk
  • Measuring Cup

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Grease a standard muffin tin using cooking spray or olive oil.
  3. In a large mixing bowl, crack open room temperature eggs and whisk them vigorously with salt and pepper until frothy.
  4. Stir in the diced vegetables and shredded cheese until evenly distributed.
  5. Pour the egg mixture into the greased muffin cups, filling each about two-thirds full.
  6. Bake in the preheated oven for about 15-20 minutes, checking for a golden top and clean toothpick.
  7. Allow to cool for a few minutes before removing from the tin.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 5gProtein: 12gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Customize with your favorite meats or cheeses for added variety and protein.

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