Mornings can feel like a race against the clock. You need a breakfast that is ready when you are. These easy egg muffins are the perfect solution for your busy family.
This simple recipe delivers a warm, protein-packed start to your day. They are fresh, colorful, and so easy to grab on the go. You will love how they make your mornings feel calm.
Why This Recipe Is a Winner
These egg cups are a total game-changer for your weekly routine. You can make a big batch on Sunday afternoon. Then, you have healthy breakfasts ready for the whole week.
They are also very budget-friendly. You likely have most of these ingredients in your kitchen right now. It is a great way to use up fresh garden vegetables too.
Simple Method
You do not need to be a chef to master this dish. The process is as simple as whisking and baking. It takes just minutes of active work.
Even if you are new to cooking, you can do this. The muffins come out tender and golden every single time. Your kids will even enjoy helping you stir the bowl.
Ingredients You’ll Need
These muffins use simple pantry staples and fresh produce for the best flavor.
- 12 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup fresh baby spinach, chopped
- 1/2 cup red bell pepper, finely diced
- 1/2 cup sharp cheddar cheese, shredded
- 1 tablespoon olive oil for greasing
Step-by-Step
- Preheat the oven to 350°F (175°C) and liberally grease a 12-cup muffin tin with olive oil.
- In a large mixing bowl, whisk the eggs and milk together until the yolks and whites are fully incorporated.
- Season the egg mixture with salt and black pepper.
- Fold in the chopped spinach, diced red bell pepper, and shredded cheddar cheese.
- Distribute the mixture evenly across the 12 muffin cups, filling each approximately three-quarters full.
- Bake for 20 minutes or until the eggs are set and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before using a thin spatula to release them from the edges.
Best Ways to Enjoy It
Serve these muffins warm for the best creamy texture. They pair perfectly with a side of fresh fruit or whole-grain toast. For a hearty meal, add a few slices of avocado on top.
If you are in a rush, just wrap them in a napkin. They are the ultimate portable breakfast for your commute. Your kids will love finding these in their lunchboxes too.
Keep It Fresh
Store your leftovers in an airtight container in the fridge. They will stay fresh for up to four days. This makes them ideal for your weekly meal prep.
You can also freeze these for up to three months. To reheat, just pop one in the microwave for 30 seconds. It is a fast and easy way to start your day.
Recipe Tips
- Grease the muffin tin very well to prevent sticking.
- Chop your vegetables into very small pieces for even cooking.
- Don’t skip the milk as it makes the eggs fluffy and light.
- Avoid overfilling the cups or they might spill over.
- Use a silicone muffin pan for the easiest release.
- Let them cool slightly before removing to keep them intact.
- Add a pinch of red pepper flakes for a little kick.
Ways to Switch It Up
- Swap the cheddar for feta for a tangy Mediterranean twist.
- Add cooked crumbled sausage for extra protein.
- Use kale instead of spinach for a heartier green.
- Try dairy-free milk to make these lactose-friendly.
Common Questions
Can I make these ahead of time?
Yes, these are perfect for making ahead. You can bake them on Sunday and enjoy them all week long. Just reheat them quickly when you are ready to eat.
How do I know when they are done?
The muffins should look firm and slightly puffed up. You can insert a toothpick into the center of one. If it comes out clean, they are ready to come out.
Will my kids actually eat these?
Most kids love these because they are small and easy to hold. The melted cheese makes them very kid-friendly and delicious. You can even let them pick their favorite vegetable fillings.
I hope these easy egg muffins make your busy mornings a little brighter. There is nothing better than a healthy meal that is ready when you are. Give them a try and enjoy your extra time!
— Lidia
Egg Muffins
Ingredients
- 12 large egg s
- 1/2 cup whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup fresh baby spinach, chopped
- 1/2 cup red bell pepper, finely diced
- 1/2 cup sharp cheddar cheese, shredded
- 1 tablespoon olive oil for greasing
Instructions
- Preheat the oven to 350°F (175°C) and liberally grease a 12-cup muffin tin with olive oil.
- In a large mixing bowl, whisk the eggs and milk together until the yolks and whites are fully incorporated.
- Season the egg mixture with salt and black pepper.
- Fold in the chopped spinach, diced red bell pepper, and shredded cheddar cheese.
- Distribute the mixture evenly across the 12 muffin cups, filling each approximately three-quarters full.
- Bake for 20 minutes or until the eggs are set and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before using a thin spatula to release them from the edges.
