egg muffin cups

Prep Time: 15 minutes Cook Time: 20–25 minutes Total Time: 35–40 minutes Difficulty: Easy Yield: 12 egg muffin cups Cuisine: American Cooking Method: Baking Ingredients 10 large eggs ¼ cup milk (whole milk or your preferred variety) 1 cup shredded cheddar cheese ½ cup diced bell peppers ½ cup chopped spinach ¼ cup diced onion

Equipment

• 12-cup muffin tin
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Cutting board
• Sharp knife
• Mixing spoon

Ingredients

• 10 large eggs
• ¼ cup milk (whole milk or your preferred variety)
• 1 cup shredded cheddar cheese
• ½ cup diced bell peppers
• ½ cup chopped spinach
• ¼ cup diced onion
• ½ cup cooked and crumbled bacon or breakfast sausage (optional)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon smoked paprika
• Nonstick cooking spray or melted butter for greasing the muffin tin
• Fresh parsley or chives for garnish (optional)

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C) .
2. Grease a 12-cup muffin tin generously with nonstick cooking spray or melted butter to prevent sticking.

Step 2: Prepare the Fillings

1. Wash and chop the vegetables into small, even pieces.
2. If using bacon or sausage, cook it completely and allow it to cool slightly before adding it to the egg mixture.

Step 3: Whisk the Eggs

1. In a large bowl, whisk together:
2. Eggs
3. Milk
4. Garlic powder
5. Onion powder
6. Salt
7. Black pepper
8. Smoked paprika
9. Whisk until the mixture is smooth and slightly frothy.

Step 4: Add the Fillings

1. Stir in the:
2. Bell peppers
3. Spinach
4. Onion
5. Cheese
6. Cooked bacon or sausage (if using)
7. Mix gently until evenly combined.

Step 5: Fill the Muffin Tin

1. Pour the egg mixture evenly into the prepared muffin cups, filling each about ¾ full . This allows room for the eggs to expand while baking.

Step 6: Bake

1. Place the muffin tin in the preheated oven and bake for 20–25 minutes , or until the egg muffins are fully set and lightly golden on top.
2. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, they’re ready.

Step 7: Cool and Serve

1. Let the egg muffin cups cool in the pan for 5 minutes .
2. Run a butter knife around the edges to loosen them, then transfer to a wire rack or serving platter.
3. Garnish with chopped parsley or chives if desired.
4. Serve warm.

Notes

Allow the egg muffins to cool completely before storing. Refrigerate them in an airtight container for up to 4 days .

Nutrition

Calories: 120 · Protein: 9 g · Fat: 8 g · Carbohydrates: 2 g · Fiber: 0.5 g · Sugar: 1 g · Sodium: 240 mg