0 from 393 votes
Egg Muffins
Make breakfast egg muffin cups with just a muffin tin, eggs, cheese, and vegetables. Great for meal prepping and grab-and-go breakfast!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 servings
Calories: 185 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 9 large eggs
- 2 tablespoons milk
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup baby spinach chopped
- ½ cup red bell peppers diced
- ½ cup Red Onions diced
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with silicone cups or parchment paper cups.
- Crack the eggs into a large bowl or measuring cup with a spout. Add the milk, oregano, salt and pepper, and whisk until smooth. Set aside.
- Add the spinach, peppers, onions and cheese into the muffin cups. Pour the egg mixture over on top (about ⅓ cup per muffin cup)
- Bake for 18-22 minutes or until the eggs are puffed.
- Cool for 5 minutes in the pan. Then run a butter knife around the edges to help loosen them if needed. Serve immediately.
Cup of Yum
Notes
- Store leftover egg muffins in an airtight container or ziptop bag in the refrigerator for 3-5 days or individually wrap and freeze for up to 3 months. Reheat gently in the microwave (once thawed or directly from frozen) until hot and warmed through to the center, about 30 seconds (from thawed) or 1 or so minutes (from frozen), depending upon your microwave.
- Store leftover egg muffins in an airtight container or ziptop bag in the refrigerator for 3-5 days or individually wrap and freeze for up to 3 months. Reheat gently in the microwave (once thawed or directly from frozen) until hot and warmed through to the center, about 30 seconds (from thawed) or 1 or so minutes (from frozen), depending upon your microwave.
- This recipe is incredibly flexible. Feel free to swap the listed veggies for the same amount of any other diced vegetable or cooked, diced meat. If the vegetables are very firm, such as carrots or sweet potatoes, I recommend cooking and cooling them first before adding them to the cups.
Nutrition Information
Serving
2egg muffins
Calories
185kcal
(9%)
Carbohydrates
4g
(1%)
Protein
13g
(26%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
265mg
(88%)
Sodium
418mg
(17%)
Potassium
193mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1418IU
(28%)
Vitamin C
18mg
(20%)
Calcium
191mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 185
% Daily Value*
| Serving | 2egg muffins | |
| Calories | 185kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 265mg | 88% |
| Sodium | 418mg | 17% |
| Potassium | 193mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1418IU | 28% |
| Vitamin C | 18mg | 20% |
| Calcium | 191mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.