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Breakfast Egg Muffins are an easy to make breakfast or lunch muffin. These egg muffins use eggs, vegetables, cheese and spinach to create a protein packed meal. You can freeze these for later!
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BREAKFAST EGG MUFFINS
I hope you all had a nice weekend and enjoyed whatever is left of summer!
My son Will turned 4 on Friday so our weekend was filled with birthday festivities.
I can’t believe he is another year older and is growing into a little man right before our eyes.
We threw him a superhero party with all of his preschool friends, which was so cute and fun for Mike and I to put together.
Thank you Pinterest!
I recently shared a recipe for Southwestern Taco Egg Muffins and Southwestern Turkey Sausage Egg Cups that have been popular with my readers, family and friends, so I knew that these Baked Egg Cups.
These Breakfast Egg Muffins are easy and so tasty!
Last weekend my family went camping in South Haven, Michigan with my husband’s family.
When we go camping each family takes a meal. We were in charge of breakfast and I made a big batch of these Baked Egg Cups along with this Mediterranean Frittata.
We stayed in cabin’s so we had a microwave so I could easily heat these muffins up.
I also think if you had a campfire going you could put a few of these over the fire for 1-2 minutes to heat them up.
WHAT INGREDIENTS ARE IN THESE BREAKFAST EGG MUFFINS?
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Eggs
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Onion
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Bell pepper
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Spices
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Fresh spinach
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Cheese
HOW DO I MAKE THESE BREAKFAST EGG MUFFINS?
- Preheat the oven to 375 degrees. Grease your muffin tins {enough for 16-18 muffins} and set aside.
- In a large bowl crack the eggs and whisk them together. Set aside.
- In a large skillet heat 2 Tablespoons olive oil over medium high heat. Add the onion, bell pepper, paprika, cumin, chili powder and cayenne pepper and sauté for 6-7 minutes, until the onion is soft.
- Add the cooked vegetables to the eggs along with the chopped spinach and the 1 cup of cheese. Mix to combine and add a dash of salt and pepper.
- Pour the egg mixture into the muffin tins {about 3/4 of the way full} and sprinkle each muffin with a small amount of the 1/2 cup of leftover cheese.
- Put the egg muffins in the oven and bake for 20-25 minutes until the egg muffins are set in the middle and begin to turn golden brown.
CAN I FREEZE THESE EGG MUFFINS?
To freeze these egg muffins wrap them individually in plastic wrap and throw them in a large ziplock bag or a tupperware container.
Once you are ready to eat them remove from the freezer, take off the plastic wrap and microwave them for a one to two minutes, until warm.
Baked Egg Cups
Baked Egg Cups are a kid-friendly, easy to make breakfast or lunch muffin. With eggs, vegetables, cheese, spinach and spices you will have a nutritions, flavor-packed meal.
Ingredients
- 12 eggs
- 1/2 cup sweet onion, chopped
- 1 large red bell pepper, chopped {or any color of your choice}
- 1/2 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne red pepper {more or less for spice}
- 1 cup fresh spinach, chopped
- 1 1/2 cups sharp cheddar cheese {or cheese of your choice}, divided
- Dash of salt and pepper
Instructions
- Preheat the oven to 375 degrees. Grease your muffin tins {enough for 16-18 muffins} and set aside.
- In a large bowl crack the eggs and whisk them together. Set aside.
- In a large skillet heat 2 Tablespoons olive oil over medium high heat. Add the onion, bell pepper, paprika, cumin, chili powder and cayenne pepper and sauté for 6-7 minutes, until the onion is soft.
- Add the cooked vegetables to the eggs along with the chopped spinach and the 1 cup of cheese. Mix to combine and add a dash of salt and pepper.
- Pour the egg mixture into the muffin tins {about 3/4 of the way full} and sprinkle each muffin with a small amount of the 1/2 cup of leftover cheese.
- Put the egg muffins in the oven and bake for 20-25 minutes until the egg muffins are set in the middle and begin to turn golden brown.
- Remove from the oven and let cool before removing from the muffin tin.
- Serve with a dollop of sour cream, salsa or topping of your choice.
- Refrigerate remaining egg muffins in an airtight container.
Notes
If you want to freeze these wrap them in plastic wrap individually and then put them in a large ziplock bag. Remove from the freezer when you are ready to eat them and heat them in the microwave for two minutes or until warm.
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I made these this morning using frozen veggies instead of fresh. They are sooooo good!
Julia
Friday 4th of June 2021
Love that idea of using frozen veggies! So glad you liked them. The muffins also freeze great for later!
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