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Baked Egg Muffin Cups

Baked egg muffin cups with fluffy, set centers are an easy meal-prep breakfast baked right in a muffin tin. Loaded with diced bell pepper, onion, spinach, and melty cheddar, they’re ready to grab in about 25 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

egg mixture
  • 8 large eggs
  • 0.25 cup milk
  • 0.5 cup diced bell pepper
  • 0.5 cup diced onion
  • 1 cup fresh spinach, chopped
  • 0.75 cup shredded cheddar cheese
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cooking spray Use to grease the muffin tin.

Equipment

  • 1 sheet pan
  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350°F and grease a 12-cup muffin tin with cooking spray.
  2. Place the muffin tin on a sheet pan in case of any drips.
Mix and fill
  1. Whisk together the eggs and milk until smooth.
  2. Stir in the bell pepper, onion, spinach, cheddar, salt, and pepper until evenly combined.
  3. Divide the egg mixture evenly among the muffin cups, filling each about two-thirds full.
Bake and cool
  1. Bake for 18–20 minutes, until the eggs are puffed and set in the center.
  2. Let cool for 5 minutes before removing from the tin.
Store for grab-and-go
  1. Store in an airtight container in the fridge for up to 4 days.

Notes

For clean removal, let the cups cool 5 minutes before lifting with a light wiggle; they release more easily once slightly set. Refrigerate up to 4 days in an airtight container; freeze for best texture only if reheating promptly (thaw overnight in the fridge). For a lower-sodium option, use reduced-sodium cheddar and scale salt to taste.