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Easy Veggie Breakfast Cups Recipe

Easy Veggie Breakfast Cups

Tender baked egg cups filled with bell pepper, onion, spinach, and cheddar cheese. This easy recipe makes 12 breakfast cups and is ideal for make-ahead mornings.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 10 large Large eggs
  • 1/4 cup Milk
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Vegetables and Cheese
  • 1/2 cup Bell pepper, finely diced
  • 1/4 cup Onion, finely diced
  • 1 cup Baby spinach, finely chopped
  • 1/2 cup Shredded cheddar cheese
For the Pan
  • 1 teaspoon Cooking spray or olive oil

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Coat all 12 wells of a muffin pan thoroughly with cooking spray or use 1 teaspoon olive oil, paying special attention to the edges.
  2. Whisk the eggs, milk, kosher salt, and black pepper in a bowl until the mixture is evenly combined and no streaks of egg white remain.
  3. Divide the finely diced bell pepper, onion, chopped spinach, and shredded cheddar evenly among the prepared muffin cups.
  4. Pour the egg mixture over the vegetables and cheese, filling each cup about three-quarters full. Leave a little space at the top because the eggs will puff as they bake.
  5. Bake for 18–22 minutes, until the centers are set and the tops are lightly puffed. Remove the pan from the oven and let the cups rest for 5 minutes.
  6. Loosen the breakfast cups with a thin knife or spatula and serve warm. Cool any extras completely before storing them in the refrigerator.

Notes

Dice vegetables very finely and avoid adding watery vegetables unless they are sautéed first. Silicone liners or parchment baking cups can make removal easier. Refrigerate cooled cups for up to 4 days and microwave each cup for about 20–30 seconds when reheating.