These Easy Breakfast Egg Muffin Cups are a versatile and nutritious breakfast option. Made with eggs, vegetables, and cheese (if using), these muffin-shaped bites are low-carb and great for meal prep. Customise with your favourite ingredients for a convenient grab-and-go breakfast. You can make a batch of these and warm them up, or have them cold. I have made a batch of 6 for you, but as you will see from the video clip that I make them individually some times too.
This recipe is part of my 60 FREE Healthy eating recipes. You can download all the recipes for free by going to this page on my site and downloading from there – FREE HEALTHY EATING BOOKLET
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Easy Breakfast Egg Muffin Cups
- Total Time: 28 Minutes
- Yield: 6 1x
Description
These Easy Breakfast Egg Muffin Cups are a versatile and nutritious breakfast option. Made with eggs, vegetables, and cheese (if using), these muffin-shaped bites are low-carb and great for meal prep. Customise with your favourite ingredients for a convenient grab-and-go breakfast. You can make a batch of these and warm them up, or have them cold. I have made a batch of 6 for you, but as you will see from the video clip that I make them individually some times too.
This recipe is part of my 60 FREE Healthy eating recipes. You can download all the recipes for free by going to this page on my site and downloading from there – FREE HEALTHY EATING BOOKLET
Ingredients
- 6 large eggs
- 50 g (1.75 oz) grated cheddar cheese
- 50 g (1.75 oz) diced red bell pepper
- 50 g (1.75 oz) fresh spinach, chopped
- 1 tsp olive oil
- Salt and pepper, to taste
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 6-cup muffin tin with olive oil.
In a bowl, whisk the eggs with salt and pepper. Stir in the cheddar cheese, bell pepper, and spinach.
Pour the mixture evenly into the prepared muffin cups, filling them about three-quarters full.
Place in the oven and bake for 20-25 minutes, or until the eggs are set and lightly golden on top.
Let cool slightly before removing from the tin. Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 3 Minutes
- Cook Time: 25 Minutes
- Category: Breakfast
- Method: Oven
- Cuisine: British