Breakfast Egg Cups
This Breakfast Egg Cups Recipe is the perfect breakfast on-the-go. Make them ahead of time, refrigerate or freeze them, and then heat them in the microwave when you are ready to eat!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- 1 none cooking spray
- 6 large egg
- 1/4 cup milk
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 1 medium bell pepper, red
- 3/4 cup spinach
- 1 ounce cheddar cheese
Spray a muffin tin with cooking spray and set aside. Preheat oven to 375°F.
Whisk the eggs and milk together in a bowl. Season with salt and pepper.
Dice the bell pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin. (This method is called chiffonade.)
Add the peppers, spinach, and shredded cheddar to the egg mixture.
Fill muffin cups 3/4 full and bake for 20-25 minutes until centers are set and no longer runny.
Allow to cool slightly before serving.
Calories: 78kcal | Carbohydrates: 2g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 119mg | Sugar: 1g