Baked Egg Cups

Eggs are often dubbed nature's perfect food, and for good reason. They are a powerhouse of nutrition, containing high-quality protein essential for muscle growth and repair. One large egg provides about 6 grams of protein, along with all nine essential amino acids. Furthermore, eggs are rich in vitamins and minerals, including vitamin B12, which supports nerve function and red blood cell formation, and vitamin D, which is crucial for bone health and immune function.

Start your mornings off right with flavorful and nutritious Eggcellent Baked Egg Cups! This easy recipe is perfect for busy days or make-ahead meal prep, offering delicious customization options to fit everyone's taste. Packed with protein and essential vitamins, these egg cups can include your favorite vegetables, cheeses, and spices, making them not only healthy but also satisfying. Follow our step-by-step guide to whip up these delightful breakfast treats and enjoy a variety of creative flavor combinations that will keep you energized throughout the day!

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Ingredients

6 large eggs

1/2 cup milk (or a dairy-free alternative)

1 cup spinach, chopped

1/2 cup bell pepper, diced (any color)

1/4 cup red onion, finely chopped

1/2 cup shredded cheese (cheddar or your choice)

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon garlic powder

Fresh herbs for garnish (such as chives or parsley)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a standard muffin tin with cooking spray or olive oil.

Prepare the Veggies: In a medium bowl, combine the chopped spinach, diced bell pepper, and red onion. Toss together and set aside.

Mix the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.

Assemble the Egg Cups: Distribute the vegetable mixture evenly into the prepared muffin tin, filling each cup about halfway full. Then, pour the egg mixture over the vegetables, filling each cup almost to the top.

Add Cheese: Sprinkle the shredded cheese on top of each egg cup to give it that delightful melty goodness.

Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg cups are set and lightly golden on top.

Cool and Serve: Remove from the oven and let the egg cups cool for a few minutes. Use a butter knife to gently loosen the sides and pop them out of the muffin tin. Garnish with fresh herbs before serving.

Enjoy: Serve warm, or allow to cool completely and store in the refrigerator for quick breakfasts throughout the week!

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6