Egg Muffin Cups

Name: Egg Muffin Cups
Total time: 30 min
Yield: 4 servings
Cuisine: Meal Prep
Ingredients: 10 large eggs; 1/4 cup whole milk; 1 cup baby spinach, finely chopped; 1/2 cup diced red bell pepper; 1/2 cup shredded cheddar cheese; 1/2 tsp salt, 1/4 tsp black pepper, and cooking spray

Fluffy baked mini frittatas loaded with veggies and cheese that reheat in seconds for a protein-packed morning.

30 minutes

Serves 4

Breakfast

Contains common allergens

Egg Dairy

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Instructions

6 steps

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.

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