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At the heart of our Savory Baked Egg Cups is, of course, the humble egg. Eggs are nutritional powerhouses, rich in high-quality protein, vitamins, and minerals. They are an excellent source of vitamin B12, riboflavin, and selenium. Beyond their nutritional benefits, eggs play a crucial role in the consistency and structure of baked goods, providing moisture and richness to our egg cups.

Baked Egg Cups

Looking for a quick, nutritious breakfast that the entire family will love? Try these Savory Baked Egg Cups! Packed with colorful veggies like bell peppers, spinach, and cherry tomatoes, along with protein-rich eggs and your choice of cheese, they’re both versatile and delicious. Easy to customize for different tastes, these egg cups are perfect for busy mornings or as a satisfying snack. Learn how to make them and discover their nutritional benefits in this delightful recipe!
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Ingredients
  

6 large eggs

1 cup diced bell peppers (any color)

1 cup baby spinach, chopped

1/2 cup cherry tomatoes, halved

1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)

1/4 cup milk (optional for creaminess)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Cooking spray or oil for greasing muffin tin

Instructions
 

Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or a little oil to prevent sticking.

    In a large mixing bowl, crack the eggs and whisk them together. If you’re adding milk, pour it in and continue whisking until well combined.

      Add the diced bell peppers, chopped spinach, halved cherry tomatoes, shredded cheese, garlic powder, onion powder, and a pinch of salt and pepper to the egg mixture. Stir until all ingredients are evenly distributed.

        Pour the egg mixture evenly into each muffin cup, filling them about 3/4 of the way full to allow for expansion while baking.

          Bake in the preheated oven for 20-25 minutes, or until the eggs are set and lightly golden on top. To check for doneness, insert a toothpick; it should come out clean.

            Remove from the oven and let the egg cups cool for a few minutes before carefully removing them from the muffin tin. You can use a small spatula or knife to loosen the edges if needed.

              Serve warm or store them in an airtight container in the refrigerator for up to 4 days. They can be reheated in the microwave for a quick breakfast or snack!

                Prep Time, Total Time, Servings: 10 min | 30 min | 6 servings