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Egg Muffin Cups

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 150
Enjoy these healthy and customizable egg muffin cups, perfect for a quick breakfast or snack.

Ingredients

Vegetables

  • 1 1/4 cups chopped spinach
  • 3/4 cup diced roma tomatoes
  • 3/4 cup diced baby bella mushrooms
  • 1/2 green bell pepper diced
  • 10 eggs eggs
  • 1/8 cup 2% milk
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 3/4 cup sharp cheddar cheese (freshly grated)

Instructions 

  • Preheat oven to 350°F (175°C). Spray a muffin tin with nonstick spray.
  • Distribute spinach, tomatoes, mushrooms, and bell peppers into muffin cups.
  • Whisk eggs, milk, salt, pepper, onion powder, garlic powder, and paprika. Pour into cups.
  • Sprinkle cheese on top and bake for 25-30 minutes until set.
  • Cool briefly, loosen edges, and remove. Store leftovers in fridge up to 4 days.

Notes

Use fresh vegetables for best flavor and texture.
Calories: 150kcal
Cost: $12
Course: Breakfast
Cuisine: American
Keyword: Eggs