Description
These Baked Egg and Vegetable Breakfast Cups are a delightful way to combine protein-packed eggs with fresh, vibrant veggies. Perfect for busy mornings, they offer a nutritious and satisfying meal in a convenient grab-and-go format.
The recipe is incredibly versatile—swap in your favorite veggies or add spices to suit your taste. These egg cups are also great for meal prep, as they stay fresh in the fridge and reheat beautifully. Whether you’re fueling up for a busy day or enjoying a relaxed brunch, these breakfast cups are sure to become a favorite.
Ingredients
– 6 large eggs
– 1/2 cup diced bell peppers (red, yellow, or green)
– 1/2 cup chopped spinach
– 1/4 cup diced onion
– 1/4 cup shredded cheese (cheddar, mozzarella, or your choice)
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika (optional)
– Olive oil or cooking spray for greasing
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 6-cup muffin tin with olive oil or cooking spray.
2. In a medium-sized bowl, whisk the eggs until fully combined. Add salt, pepper, and paprika if using, and mix well.
3. Evenly distribute the diced bell peppers, spinach, and onion into the prepared muffin cups.
4. Pour the whisked eggs into each muffin cup, filling them about 3/4 full. Sprinkle shredded cheese on top of each cup.
5. Bake in the preheated oven for 18-20 minutes, or until the eggs are fully set and slightly golden on top.
6. Allow to cool for 5 minutes before removing from the tin. Serve warm or store in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes