Description
A versatile, make-ahead breakfast option that can be customized with various vegetables, cheeses, and proteins, perfect for busy mornings and meal prep.
Ingredients
Scale
- 6 large eggs
- 1/2 cup shredded cheese (cheddar, pepper jack, or your choice)
- 1/2 cup chopped spinach
- 1/4 cup diced bell peppers
- 1/4 cup cooked and crumbled bacon or sausage (optional)
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs, salt, and black pepper until well combined.
- Add the shredded cheese, chopped spinach, diced bell peppers, and cooked bacon or sausage if using. Mix until evenly distributed.
- Grease a muffin tin or line with silicone muffin cups.
- Divide the egg mixture evenly among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the egg cups are set and lightly golden on top.
- Remove from oven and let cool slightly before removing from the muffin tin.
- Serve warm or store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-60 seconds before serving.
Notes
Feel free to customize these egg cups with your favorite vegetables, cheeses, or meats. For a dairy-free version, omit the cheese or substitute with dairy-free cheese options.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Breakfast
- Cuisine: American
Keywords: easy breakfast egg cups, make-ahead breakfast, healthy breakfast, meal prep
