These breakfast egg muffins (aka egg muffin cups or muffin tin eggs) include spinach, green bell peppers and cheese on top!
They’re filling, hearty and a great make-ahead breakfast. You can make them the day before, refrigerate them and they reheat up well the next day for when you don’t have a lot of time and you’re on the go!
An easy and protein packed breakfast recipe!
Looking for more breakfast recipes? Try these:
Steak and Eggs Breakfast Burrito Recipe
Breakfast Quesadilla | Easy Breakfast Recipes
Overnight French Toast and Sausage Breakfast Casserole
WATCH ME MAKE THESE EGG MUFFIN CUPS BELOW! For more video recipes, subscribe to my YouTube channel: Mr. B Cooks.
Breakfast Egg Muffins: Easy Egg Muffin Cups
Breakfast Egg Muffins | Egg Muffin Cups
Prep time
Cook time
Total time
Serves: 12
Ingredients
- 12 Egg Whites
- 4 Eggs
- ⅓ Cup Baby Spinach, Chopped
- 1 Bell Pepper, Chopped
- 1 Shallot, Chopped
- 1 TBSP Minced Garlic
- Shredded Sharp Cheddar Cheese to taste
- 1 TSP Kosher Salt
- 1 TSP Black Pepper
Instructions
- Preheat oven to 350 degrees
- Grease muffin tins with cooking spray
- Combine everything in a bowl except cheese and whisk thoroughly.
- Pour into muffin tins, equal amounts. Top with cheese
- Bake 20 minutes and serve
I made these today. They were light and airy. I used shredded cheddar cheese and some goat mozzarella on top because I had it on hand. I omitted the peppers because of allergy and increased spinach. Tasty and satisfying for a quick breakfast. It would be helpful to know the calories, if it’s available. p.s. I also used 1/2 whole eggs and 1/2 egg whites, also because it’s what I had in the frig.