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Best Easy Egg Muffin Cups Recipe

Name: Best Easy Egg Muffin Cups Recipe
Total time: 30 min
Yield: 90 g
Ingredients: Large eggs 6 pieces; Shredded cheddar cheese 0.75 cup; Red bell pepper 0.5 cup; Baby spinach 0.75 cup; Green onion 0.25 cup; Salt 0.5 tsp; Black pepper 0.25 tsp; Olive oil (for greasing) 1 tbsp

Egg muffin cups bake eggs with vegetables and cheese in muffin tins for a portable, high protein breakfast. Perfect for meal prep, clean eats, and calorie deficit plans, these family-friendly cups reheat beautifully.

Cook 30 min Difficulty EASY 135 kcal

#high protein #bariatric friendly #low carb

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Ingredients

Main ingredients

Large eggs 6 pieces
Shredded cheddar cheese 0.75 cup
Red bell pepper 0.5 cup
Baby spinach 0.75 cup
Green onion 0.25 cup

Seasonings/Sauce

Salt 0.5 tsp
Black pepper 0.25 tsp
Olive oil (for greasing) 1 tbsp

Nutrition summary

Carbohydrates 3 g 9%

Protein 13 g 39%

Fat 7 g 52%

Serving size 90g

Cooking steps

1

Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with olive oil to prevent sticking.
2

In a large mixing bowl, crack in the eggs and whisk until fully combined and frothy for a fluffy texture.
3

Add shredded cheddar cheese, chopped red bell pepper, chopped baby spinach, and sliced green onions to the eggs; stir to evenly distribute the vegetables.
4

Season the mixture with salt and black pepper, ensuring an even spread, then pour the mixture evenly into the prepared muffin tin cups, filling each about 3/4 full.
5

Bake in the preheated oven for 18–20 minutes, or until the eggs are fully set and slightly golden around the edges; let the cups cool for 5 minutes before loosening with a knife and removing from the tin.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Large eggs are the standout ingredient in Egg Muffin Cups. They provide the signature fluffy texture, a high protein base, and help bind the vegetables and cheese, defining the dish's character as a portable, satisfying breakfast.

Q. How do I prevent the egg muffins from sticking to the tin?

Grease the muffin tin thoroughly with olive oil before pouring in the egg mixture. This step ensures easy release after baking and preserves the delicate structure of each muffin cup.

Q. What's the best way to achieve a fluffy, tender texture?

Whisk the eggs well until frothy, and avoid overbaking. Bake just until the eggs are set and edges are lightly golden—about 18–20 minutes—to achieve a light and tender result without rubberiness.

Q. How many calories and grams of protein per serving does this recipe provide?

Each serving of Egg Muffin Cups contains approximately 135 kcal, with 13 grams of protein, making this a high-protein, low-calorie breakfast option.

Best Easy Egg Muffin Cups Recipe

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