1. Preheat the oven
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin pan thoroughly with cooking spray or a little oil.
2. Prepare the vegetables
Finely dice the red bell pepper and green onions. If using spinach, chop it into small pieces.
3. Whisk the eggs
Crack the eggs into a large bowl. Add the milk, salt, black pepper, garlic powder, and paprika. Whisk vigorously for 1–2 minutes until well combined and slightly frothy. This helps create fluffy egg cups.
4. Add the fillings
Stir in the shredded cheddar cheese, diced bell pepper, green onions, and spinach. Add cooked ham, turkey, or bacon if desired.
5. Fill the muffin pan
Divide the mixture evenly among the 12 muffin cups, filling each about ¾ full. Avoid filling them completely because the eggs will puff up as they bake.
6. Bake
Place the muffin pan in the preheated oven and bake for 18–22 minutes, until the egg cups are puffed, golden around the edges, and set in the center.
7. Cool slightly
Remove the pan from the oven and let the egg cups cool for about 5 minutes. They will naturally settle slightly as they cool.
8. Remove from the pan
Run a small knife or spatula around the edges if necessary, then gently lift each egg cup from the muffin pan.
9. Serve 🍳
Enjoy them warm with fresh fruit, toast, avocado, or a simple salad.
⭐ Meal-Prep Tips
- Store cooled egg cups in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave for about 20–30 seconds.
- You can freeze them individually and thaw overnight in the refrigerator.
- Try different combinations such as broccoli and cheddar, mushroom and spinach, or ham and Swiss.
Make one pan, grab one in the morning, and enjoy a warm, fluffy breakfast without the morning rush! 🥚✨
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