Egg Muffin Cups
Fluffy baked mini frittatas loaded with veggies and cheese that reheat in seconds for a protein-packed morning.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Preheat the oven to 350°F and generously coat a 12-cup standard muffin tin with cooking spray, making sure to reach into the bottom edges so the cups release cleanly.
- 2
In a large bowl, whisk the eggs and milk together with the salt and pepper until the mixture is uniform and slightly frothy, about 30 seconds.
- 3
Distribute the chopped spinach, diced bell pepper, and shredded cheddar evenly among the 12 muffin cups, filling each about one-third full of vegetables.
- 4
Pour the egg mixture over the vegetables, filling each cup to about three-quarters full and leaving room for the muffins to puff up while baking.
- 5
Bake for 18 to 22 minutes, until the centers are set and a toothpick inserted comes out clean and the tops are just beginning to turn golden.
- 6
Let cool in the pan for 5 minutes, then run a knife around each cup to release. Store in an airtight container in the fridge for up to 4 days and reheat for 30 seconds in the microwave.
Plan it in Listahan
Add Egg Muffin Cups to your week, check it against your household's allergens, and build the shopping list automatically.