Perfect Egg Muffin Cups
Ingredients
These delightful eggs bites are the perfect breakfast or snack-on-the-go, combining eggs with your choice of veggies, cheese or protein. They're a flexible option that can be easily tailored to suit your preferences, making them an inviting choice for brunch or a relaxed breakfast at home.
Directions
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Step 1
Preheat oven to 350°F (180°C). Grease a 12-cup muffin pan.
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Step 2
In a medium bowl, whisk together eggs, salt and pepper; set aside.
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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.
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Step 4
Pour egg mixture into each muffin cup, almost filling to the top of the cups.
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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.