Breakfast Egg Muffin Cups


Breakfast Egg Muffin Cups


  • 1 bell pepper, diced
  • 1/4 red onion, diced
  • 1 cup diced baby tomatoes, diced
  • 1 big handful spinach, chopped 
  • 12 eggs, whisked together in a large bowl
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • black pepper


  1. Preheat oven to 350 degrees and spray a 12 cup muffin pan with oil.
  2. Heat a pan over medium heat with a teaspoon of oil
  3. Add bell pepper and sauté for about 2 minutes
  4. Add  the onions and tomatoes and saute for another 2 minutes
  5. Add spinach, salt, pepper and garlic power. Stiry until the spinach wilts slightly and then remove from the heat.  
  6. Spoon veggie mixture evenly into the bottom of each muffin cup
  7. Whisk together the 12 eggs and pour evenly into each muffin cup
  8. Bake for 22-24 mins. The center should be set (not watery). They will appear very fluffy at first. 

*You can use 2 cups of any of your favorite veggies! I love using mushrooms and jalapeno too. 

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