Southwest Egg Muffin Cups
User Reviews
5
Southwest Egg Muffin Cups
Description
The Southwest Egg Muffin Cups combine coarsely chopped kale or spinach with diced red bell pepper and onion, all set into a well-seasoned egg mixture spiked with garlic powder, paprika, and cumin. Baking in a muffin tin, the eggs puff up, enveloping the vegetables in a tender, firm texture. Cheddar cheese sprinkled on top melts and browns slightly, adding creaminess and richness.
This recipe yields twelve individual muffin cups, making them convenient for portioned breakfasts or snacks. Serving with salsa and sliced avocado adds freshness and contrasting flavors. The balanced mixture provides protein, greens, and spices characteristic of southwestern flavors.
These muffins can be stored in the refrigerator for up to three days, making them suitable for meal prep. Cheese can be omitted for a dairy-free version, and any type of milk, including plant-based options, works in the recipe.
Ingredients
- 3 ounces kale coarsely chopped, baby, or spinach
- 1/2 cup red bell pepper chopped
- 1/2 cup onion red, chopped
- 8 egg
- 1/2 cup milk (any kind including almond or soy milk)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- pinch cumin
- pinch kosher salt
- pinch black pepper ground
- 1/3 cup cheddar cheese you can omit if making dairy free, shredded
- salsa for topping
- avocado for topping
Instructions
- Preheat the oven to 375°F. Generously grease a muffin tin with nonstick cooking spray.
- Divide the greens, peppers and onions between the 12 muffin cups.
- In a large bowl, whisk together the eggs, milk, garlic powder, paprika, cumin, salt and pepper until well combined.
- Fill each muffin cup 3/4 full with the egg mixture, pouring over the vegetables. Sprinkle cheese over the top of each cup. Bake for 20 to 25 minutes until eggs are set and puffed up. Remove from the oven and let cool slightly. Run a knife along the sides of each cup, remove and enjoy!
Notes
- Cheese can be omitted to make the muffins dairy-free.
- Use any type of milk, including almond or soy, as preferred.
- Store the egg cups in the refrigerator for up to three days for convenient meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12egg muffin cups
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 113mg | 38% |
| Sodium | 71mg | 3% |
| Potassium | 119mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 1085IU | 22% |
| Vitamin C | 10.4mg | 12% |
| Calcium | 59mg | 6% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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