Customizable Veggie Egg Cups (Muffin Tin Method)
A quick and easy breakfast idea that you can personalize with your favorite vegetables and cheese.
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyEasy
- Servings6
These muffin tin egg cups are the perfect way to start your day. They're easy to make, and you can customize them with your favorite veggies and cheese!
Simply fill each muffin cup with your chosen vegetables and cheese, pour over beaten eggs, and bake until set. It's a versatile recipe that works for brunch, meal prep, or a quick weekday breakfast.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F.
- Lightly grease a 12-cup muffin tin. Place your chosen combination of fillings (spinach, tomato, onion, bell pepper, broccoli, and cheddar cheese) into each cup, dividing them evenly.
- In a large measuring cup or bowl, crack the eggs. Add salt and pepper to taste, then beat until smooth and well combined.
- Season the fillings in each cup with a little extra salt and pepper.
- Pour the beaten eggs into each muffin cup, filling almost to the top.
- Bake for 20 minutes, until the eggs are set and lightly golden on top.
- Let cool for a minute, then remove from the tin and serve warm.
💡 Tips
- You can use any combination of vegetables you like—mushrooms, zucchini, or bell peppers work great.
- For extra flavor, add a pinch of dried herbs like oregano or thyme to the egg mixture.
- These egg cups keep well in the fridge for up to 3 days; reheat in the microwave or oven.
Inspired by a recipe from Tasty