This recipe is so simple, endlessly versatile, and easily made ahead. It will be on frequent repeat in your meal plans.
Recipes
Perfect Egg Muffin Cups
Serves
6
Prep Time
15 min
Cook Time
15 min
Print RecipeIngredients
- 12 eggs
- Pinch each salt and pepper
- 1 cup (250 mL) loosely packed fresh spinach, chopped
- 1 plum tomato, diced
- 1 small sweet pepper, diced
- ½ cup (125 mL) shredded cheddar cheese
Instructions
- Step 1
Preheat oven to 350°F (180°C). Grease a 12-cup muffin pan.
- Step 2
In a medium bowl, whisk together eggs, salt and pepper; set aside.
- Step 3
In another bowl, combine spinach, tomato, sweet pepper, and cheese. Evenly divide the mixture between the muffin cups, spooning about 2 tablespoons (30 mL) into each cup.
- Step 4
Pour egg mixture into each muffin cup, almost filling to the top of the cups.
- Step 5
Bake until set, about 15 to 18 minutes.
Variations
Substitute any of the filling ingredients with other chopped, diced or shredded vegetables, cooked meat or fish, or cheese of your choice. Aim for about 2 tablespoons (30 mL) filling per egg muffin, or 1-1/2 cups (375 mL) in total.
Tips
To make ahead, let the egg muffins cool completely after baking, then store them in an airtight container in the refrigerator for up to 2 days, or in the freezer for up to 1 month.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 193 |
| Fat | 13 g |
| Saturated Fat | 5 g |
| Trans Fat | 0.1 g |
| Carbohydrate | 4 g |
| Fibre | 1 g |
| Sugars | 1 g |
| Protein | 15 g |
| Sodium | 249 mg |
