Make Ahead Breakfast {Egg Muffin Cups}

We’ve loved the oatmeal breakfast cups that I’ve kept stocked so much that I tried my hand at egg cups as well. They’ve been a huge hit and are a great, healthy breakfast.

Make Ahead Egg Muffin Cups

  • 1 tablespoon olive oil
  • 3 cups finely chopped peppers – I use a mix of green, red and yellow
  •  chopped red pepper
  • 1 cup finely chopped onion – I like vidalia
  • 2 cups chopped fresh baby spinach
  • 2 cloves minced garlic
  •  4 whole eggs
  • 4 egg whites
  • salt and pepper
  1. Preheat oven to 350 and grease a regular muffin pan.
  2. Saute peppers and onion in oil about 7 minutes until everything is tender.
  3. Add spinach and cook for a couple of minutes until wilted.
  4. Add garlic, salt and pepper and cook for about 1 more minute.
  5. In a separate bowl, whisk eggs and egg whites. Stir in cooked veggies.
  6. Pour the mixture evenly into the prepared muffin pan.
  7. Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.

I store these in the fridge for up to 4 days. To serve, we put 2 on a plate and pop in the microwave for about a minute.

Sunday Suppers | School Night Suppers  |  Air Fryer Fridays  |  Instant Pot Eats

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