Go Back
In our fast-paced world, finding a nutritious breakfast that is both quick to prepare and satisfying can be a challenge. Enter the Mini Egg Muffin Breakfast Cups—a delightful solution that combines the goodness of eggs with an array of colorful vegetables and seasonings. These bite-sized, protein-packed muffins are not only delicious but also incredibly versatile, allowing you to customize them to fit your taste preferences. Whether you are a busy professional, a parent on the go, or anyone who values a healthy breakfast, mini egg muffins are your new best friend.

Mini Egg Muffin Breakfast Cups

Start your day with Mini Egg Muffin Breakfast Cups, a nutritious and quick option that's perfect for busy mornings. These protein-packed muffins combine eggs with colorful vegetables and seasonings, making them both delicious and versatile. Prep ahead and store them for easy grab-and-go breakfasts. With endless flavor combinations, such as spinach and feta, these egg cups cater to all taste preferences. Enjoy a satisfying meal that fuels your day!
Print Recipe Pin Recipe

Ingredients
  

6 large eggs

1/2 cup milk (whole or skim)

1 cup diced bell peppers (any color)

1 cup baby spinach, chopped

1/2 cup finely diced onion

1/2 cup shredded cheese (cheddar, mozzarella, or your preference)

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Optional: 1/2 cup cooked bacon or sausage, crumbled

Cooking spray or olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures it’s ready for the muffins once you’ve mixed the ingredients.

    Prepare the Muffin Tin: Generously grease a 12-cup muffin tin with cooking spray or a splash of olive oil. This will help the muffins release easily after baking.

      Whisk the Eggs: In a large mixing bowl, crack open the eggs and pour in the milk. Add the salt, black pepper, and garlic powder. Using a whisk, mix the ingredients together vigorously until they are well combined and slightly frothy.

        Add the Vegetables: Carefully add the diced bell peppers, chopped spinach, finely diced onion, and, if desired, crumbled bacon or sausage to the egg mixture. Stir thoroughly to ensure that the vegetables are evenly distributed throughout the mixture.

          Incorporate Cheese: Gently fold the shredded cheese into the egg and vegetable mixture, making sure the cheese is well mixed in.

            Fill the Muffin Cups: Using a ladle or a measuring cup, pour the egg mixture into each muffin cup, filling them about two-thirds full. Make sure to leave enough space for the muffins to rise as they bake.

              Bake: Place the muffin tin in the preheated oven. Bake for 18-20 minutes, or until the tops of the egg muffins are set and lightly golden. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.

                Cool and Remove: Once baked, take the muffin tin out of the oven and allow it to cool for a few minutes. To release the muffins, gently run a silicone spatula or a small knife around the edges before lifting them out of the tin.

                  Serve: These muffins are delightful served warm! Alternatively, let them cool completely before transferring them to an airtight container for storage in the refrigerator.

                    Enjoy: Reheat the mini egg muffins in the microwave for a quick and nutritious grab-and-go breakfast option throughout your busy week!

                      Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Makes 12 muffin cups