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–+ servings
Pamela Dunlap

Egg Muffin Cups Recipe

It’s that sweet spot between breakfast and lunch that invites all sorts of delectable treats. When you whip up some scrumptious egg muffin cups, here are some delightful pairings to consider.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 66
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 large eggs: The foundation of your egg muffins.
  • 1/2 cup finely chopped fresh spinach or kale: Adds nutrients and a pop of color.
  • 3/4 cup crumbled feta cheese: The star that brings a flavorful tang.
  • 1/3 cup whole milk or half-and-half or non-dairy milk: To achieve that creamy texture.
  • 1/2 cup finely chopped tomatoes: Freshness in every bite.
  • 3/4 cup finely chopped bell pepper any color: For crunch and sweetness.
  • 1/4 teaspoon freshly ground black pepper: Enhance the flavors.
  • 1/4 teaspoon onion powder: To add depth.
  • 1/4 teaspoon garlic powder: Because garlic makes everything better.
  • 1/4 teaspoon salt: A touch to balance the flavors.
Optional for garnish: Chopped parsley or chives, grated parmesan cheese, or red pepper flakes.

Equipment

  • Oven, Ladle

Method
 

Step 1: Preheat the Oven
  1. Start by preheating your oven to 350°F (175°C). This ensures your egg muffin cups bake evenly and become fluffy.
Step 2: Prepare the Muffin Tin
  1. Grease a muffin tin with some olive oil or cooking spray. This step helps prevent the muffin cups from sticking.
Step 3: Whisk the Eggs
  1. In a large mixing bowl, crack eight eggs. Add in your choice of milk, onion powder, garlic powder, and salt. Whisk them together until everything is well combined. This is your egg base.
Step 4: Add the Vegetables and Cheese
  1. Toss in the finely chopped spinach, bell peppers, tomatoes, and crumbled feta. Use a spatula to gently fold everything together. The colors should be vibrant at this point.
Step 5: Pour the Mixture into Muffin Cups
  1. Using a ladle or a measuring cup, pour the egg mixture into the prepared muffin tin. Fill each cup about 3/4 of the way full. This gives them enough room to rise without overflowing.
Step 6: Bake
  1. Slide the muffin tin into the oven and bake for 18-20 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. Your kitchen will fill with a delightful aroma!
Step 7: Cool and Serve
  1. Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Run a knife around the edges to loosen them from the tin. Serve warm or allow them to cool completely before storing.

Nutrition

Calories: 66kcalCarbohydrates: 2gProtein: 4gFat: 5.1gSaturated Fat: 2.2gTrans Fat: 0.1gCholesterol: 129mgSodium: 115mgSugar: 1gVitamin A: 8IUVitamin C: 14mgCalcium: 7mgIron: 2mg

Notes

  • Mix in some meats: Cooked bacon, sausage, or ham can add added protein.
  • Don’t overfill the cups: Filling them only three-quarters full prevents overflow during baking.
  • Experiment with spices: Add a pinch of smoked paprika or cumin to elevate the flavors.
  • Use silicone muffin liners: They make cleanup easier.
  • Double the recipe: If you’re making these for a gathering, you might need more than one batch!

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