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–+ servings

Easy Veggie Spinach Egg Breakfast Cups

A colorful and nutritious breakfast option packed with veggies, protein, and cheese, perfect for busy mornings and customizable for the whole family.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 cups
Calories 150 kcal

Ingredients
  

Main Ingredients

  • 12 large large eggs Providing protein and structure.
  • 1 cup fresh spinach, finely chopped
  • 1/4 cup milk Adds creaminess.
  • 1 cup shredded cheese Choose your favorite.
  • 1 cup diced bell peppers For crunch and sweetness.
  • 1/2 cup chopped onions For depth of flavor.
  • 1/2 cup cherry tomatoes Optional, for freshness.
  • 1 tsp salt To enhance flavors.
  • 1 tsp black pepper For seasoning.
  • 1 tsp garlic powder For warmth.
  • 1 tbsp fresh herbs Optional, for garnish.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • Grease a muffin tin generously with cooking spray or oil.
  • In a large mixing bowl, crack in the 12 eggs. Add the milk, salt, black pepper, and garlic powder; whisk together until well combined.
  • Fold in the chopped spinach, diced bell peppers, onions, and cherry tomatoes until evenly distributed.
  • Pour the egg and veggie mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
  • Sprinkle shredded cheese over the top of each filled muffin cup.
  • Place the muffin tin in the oven and bake for 20-25 minutes or until the egg is set and lightly golden on top.
  • Allow the breakfast cups to cool for a few minutes in the pan, then carefully remove them.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Freezing individual cups can prolong storage for up to 2 months.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 5gProtein: 10gFat: 10gSaturated Fat: 3gSodium: 200mgFiber: 1gSugar: 1g
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