Description
Easy Veggie Spinach Egg Breakfast Cups to Brighten Mornings
Ingredients
Scale
- 12 large eggs
- 1 cup fresh spinach, finely chopped
- 1/4 cup milk
- 1 cup shredded cheese
- 1 cup diced bell peppers
- 1/2 cup chopped onions
- 1/2 cup cherry tomatoes, optional
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp fresh herbs, optional
Instructions
- Preheat oven to 350°F. Lightly grease a 12-cup muffin tin.
- In a mixing bowl, whisk together large eggs, milk, shredded cheese, salt, pepper, and garlic powder until smooth.
- Fold chopped spinach, diced bell peppers, and onions into the egg base.
- Divide the mixture among the 12 wells, about three-quarters full. Press a cherry tomato half in each.
- Bake at 350°F for 20–25 minutes, until edges are golden and centers are set.
- Allow to cool in the tin for 5 minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 breakfast cup
- Calories: 150
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 150 mg