Egg Muffin Cups

$- 6 large eggs - 1/2 cup milk - 1 cup spinach, chopped - 1/2 red bell pepper, diced - 1/2 cup cherry tomatoes, halved - 1/4 cup feta cheese, crumbled - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Cooking spray or olive oil for greasing To make egg muffin cups, gather your ingredients first. Using fresh, high-quality items makes a big difference. I love using vibrant veggies like spinach and bell pepper for color and flavor. Feta cheese adds a nice tang, which I find delightful. Now, let’s talk nutrition. Each muffin cup is packed with protein and healthy fats. You can enjoy them guilt-free as a gluten-free and vegetarian option. A great breakfast choice, these cups also make a handy snack. For more detailed guidance, refer to the Full Recipe for step-by-step instructions. 1. First, preheat your oven to 350°F (175°C). This helps the egg muffin cups cook evenly. 2. Next, grease a muffin tin with cooking spray or olive oil. This prevents the egg mixture from sticking. 3. In a large bowl, crack the 6 large eggs. Whisk them well until they blend smoothly. 4. Add 1/2 cup of milk to the eggs. Whisk again until the mixture is creamy and smooth. 1. Now, it’s time to add flavor. Mix in 1 cup of chopped spinach, 1/2 diced red bell pepper, and 1/2 cup of halved cherry tomatoes. 2. Crumble in 1/4 cup of feta cheese for a tangy taste. 3. To season, add 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Don’t forget salt and pepper to taste. Stir well to mix everything evenly. 1. Carefully pour the egg mixture into the prepared muffin tin. Fill each cavity about 3/4 full. 2. Place the muffin tin in the preheated oven. Bake for 18-20 minutes. Check if they are set and slightly golden on top. 3. Once baking is done, take out the muffin tin. Let it cool for a few minutes. Gently run a knife around each cup to release them. You can find the full recipe above for more details! To make tasty egg muffin cups, start with a well-greased muffin tin. Use cooking spray or olive oil to coat each cup. This step keeps your egg cups from sticking. If they stick, you won’t get a clean serve. When baking, check if the cups are fully cooked by inserting a toothpick. If it comes out clean, they are ready. The tops should look slightly golden. This means they are cooked through and safe to eat. You can change the veggies in your egg muffin cups. Try broccoli, zucchini, or mushrooms instead of spinach. These swaps can add new flavors and textures. For cheese, feta works well, but you can use cheddar or mozzarella too. If you want a spicy kick, add jalapeños or pepper jack cheese. Mix and match to fit your taste. Enjoy your egg muffin cups warm or at room temperature. They make a great breakfast or snack. Pair them with fresh fruit or a side salad for a balanced meal. For a heartier option, serve them with whole-grain toast or avocado. These cups are also great for meal prep. Store extras in the fridge for quick breakfasts later in the week. Check out the Full Recipe for more details on how to make them! {{image_2}} You can mix up your egg muffin cups with fun flavors. For an Italian twist, add herbs like basil and oregano. These herbs give a fresh taste that brightens your morning. You can also toss in some sun-dried tomatoes for extra flavor. If you prefer a spicy kick, try making Mexican-style egg muffin cups. Just mix in some chopped jalapeños and your favorite cheese. This combo adds heat and creaminess, making breakfast exciting. Don’t forget to top them with salsa for a zesty finish! For those watching carbs, you can create a low-carb version. Use riced cauliflower instead of adding more veggies. Cauliflower keeps it light yet filling. You can also mix in some cooked sausage or bacon for protein. If you're dairy-free, swap regular milk and cheese for plant-based options. Use almond milk or oat milk as a milk substitute. Nutritional yeast can replace cheese, giving a cheesy flavor without dairy. It’s a great way to keep your muffin cups tasty and inclusive. You don't have to stick to the oven for cooking these cups. An air fryer works wonders too! Just set it to 320°F (160°C) and cook for about 12 minutes. The air fryer gives them a nice golden color while keeping them fluffy inside. If you want to skip the oven altogether, you can make these cups on the stovetop. Use a skillet with a lid. Pour the egg mixture into the skillet, cover it, and cook on low heat. This method takes a bit longer but still results in delicious breakfast cups. For the full recipe, check the link. Enjoy experimenting with these variations! To keep your egg muffin cups fresh, use these tips: - Refrigeration: Place the cooled muffin cups in an airtight container. They last in the fridge for up to five days. You can also wrap them in plastic wrap for extra protection. - Freezer Storage: For long-term use, freeze the muffin cups. Wrap each cup in plastic wrap and then place them in a freezer-safe bag. They can stay fresh for up to three months. Just remember to label the bags with the date. To enjoy your egg muffin cups again, follow these steps: - Best Methods: The oven is great for reheating. Preheat it to 350°F (175°C). Place the muffin cups on a baking sheet and heat for about 10-15 minutes. This keeps them fluffy and prevents drying out. - Quick Options: For busy mornings, use the microwave. Place a muffin cup on a microwave-safe plate. Heat for 30-45 seconds. Check to see if it’s warm. If not, add more time in short bursts. This method is fast and still tasty! For the full recipe, you can revisit the Egg Muffin Cups section. Enjoy your cooking! Yes, you can make egg muffin cups ahead of time. This makes meal prep easy! I suggest baking them and letting them cool completely. Once cool, place them in an airtight container. You can store them in the fridge for up to four days. If you want to keep them longer, freeze them. Just wrap each cup in plastic wrap before placing them in a freezer bag. Egg muffin cups last about four days in the fridge. To check for spoilage, look for any off smells or changes in texture. If they feel slimy or smell bad, it’s best to discard them. Always store them in an airtight container to keep them fresh longer. Yes, you can use egg substitutes in this recipe. If you follow a vegan diet, consider using a mix of ground flaxseed and water. This mix replaces one egg with one tablespoon of flaxseed and three tablespoons of water. You can also try silken tofu blended until smooth. It works well and adds protein. For people with egg allergies, these options are great. Always check the specific substitute's cooking instructions to ensure the best results. Egg muffin cups are a simple and tasty dish. We covered the ingredients, the step-by-step process, and tips for making them perfect. You learned how to customize them for your taste and diet. Storing leftovers or reheating them is easy. Get creative with flavors and enjoy this healthy meal anytime. I hope you try these delicious egg muffin cups soon!$

Kickstart your morning with these delicious Egg Muffin Cups! Packed with nutritious ingredients like spinach, bell peppers, and feta, this easy recipe is perfect for a quick breakfast or snack. In just 30 minutes, you'll have a batch of savory, bite-sized delights that everyone will love. Ready to add a tasty twist to your meal prep? Click through to discover the full recipe and bring these flavorful muffin cups to your table!

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Ingredients

6 large eggs

1/2 cup milk

1 cup spinach, chopped

1/2 red bell pepper, diced

1/2 cup cherry tomatoes, halved

1/4 cup feta cheese, crumbled

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Cooking spray or olive oil for greasing

Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil to prevent sticking.

In a large mixing bowl, crack the eggs and whisk them together until well combined.

Add the milk to the eggs and whisk again until smooth.

Stir in the chopped spinach, diced red bell pepper, halved cherry tomatoes, and feta cheese to the egg mixture.

Season with garlic powder, onion powder, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.

Pour the egg mixture into the prepared muffin tin, filling each cavity about 3/4 full.

Bake in the preheated oven for 18-20 minutes, or until the egg cups are set and slightly golden on top.

Once done, remove from the oven and allow the muffin cups to cool for a few minutes before gently running a knife around the edges to release them.

Serve warm or at room temperature, and enjoy as a nutritious snack or breakfast!

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffin cups