Baked Egg & Veggie Cups
Description
Start your day right with these Baked Egg & Veggie Cups — a quick, easy, and nutritious breakfast that’s perfect for busy mornings. Made with protein-rich eggs, colorful bell peppers, fresh spinach, and sharp cheddar cheese, these muffin tin egg bites are a go-to solution for anyone looking to meal prep a healthy breakfast for the week. Each cup is packed with flavor and essential nutrients like protein, vitamins A and C, iron, and healthy fats to keep you energized throughout the day.
Whether you're on a low-carb, keto, or gluten-free diet, these baked egg cups fit seamlessly into your routine. Simply whisk, pour, bake, and store! You can refrigerate them for up to five days or freeze for longer storage, making them a convenient grab-and-go breakfast option. Customize them with your favorite veggies, cheese, or even cooked meats for variety.
Ideal for family breakfast, brunch parties, or quick weekday fuel, these egg muffins are portion-controlled, easy to reheat, and kid-friendly. Plus, they’re made with simple, budget-friendly ingredients — no need to sacrifice health for convenience.
If you're searching for easy make-ahead breakfast recipes, healthy egg muffin ideas, or a protein-packed breakfast to support your wellness goals, Baked Egg & Veggie Cups are a must-try.
Ingredients
Instructions
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Preheat Oven
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
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Mix the Veggies
- In a bowl, combine the bell peppers, spinach, and cheddar cheese.
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Beat the Eggs
- In a separate bowl, whisk the eggs with salt and pepper until well combined.
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Assemble the Cups
- Evenly divide the veggie-cheese mix into the muffin cups. Pour the beaten eggs over the top, filling each cup about 90% full.
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Bake
- Bake for 18–22 minutes or until the egg is set and slightly golden on top.
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Cool & Store
- Let cool for 5 minutes before removing from the tin. Store in the fridge for up to 5 days or freeze for up to 1 month.
