Breakfast · Snack
Veggie Egg Muffin Cups
Mini baked omelets with vegetables and cheese. Reheat in seconds.
⏱ 32 min (10 min prep, 22 min cooking)
🍽 Serves 6 · 2 egg cups
make aheadfreezer friendlylunchboxkid friendly
vegetariangluten free
ContainsMilk, Eggs. Check the labels on what you buy; brands differ.
Ingredients
Egg cups
- 10 Eggs, large
- ⅓ cup 2% milk
- ½ tsp Table salt
- ¼ tsp Ground black pepper
- 1 cup Baby spinach, chopped
- ½ Red bell pepper, finely diced
- 2 Green onions, sliced
- ¾ cup Shredded cheddar
- 1 tsp Cooking spray, or use silicone liners (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 12-cup muffin tin, cooking spray, large bowl.
- Heat the oven to 350°F. Coat a 12-cup muffin tin well with cooking spray (or use silicone liners).
- Whisk the eggs, milk, salt and pepper. Divide the spinach, pepper, green onions and cheese among the cups, then pour in the egg to about three-quarters full.
- Bake 20 to 24 minutes, until puffed and set in the center (160°F).
- Cool 5 minutes, then run a knife around each and lift out.
🌡 Safe temperaturesEgg dishes 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadRefrigerate up to 4 days; microwave 30 to 45 seconds until hot (165°F).
❄️ FreezerFreeze in a bag for up to 2 months for best quality.
🧒 With kidsKids can choose their own fillings for a few cups; mark them with a toothpick.
Dairy-free swapUse water instead of milk and skip the cheese.
Meatless swapAlready meatless; add diced ham for a meat version.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.