Egg and Veggie Muffin Cups

Soft, mild little egg cups packed with finely chopped spinach and sweet bell pepper. Each bite is gentle and savory, with just a whisper of garlic. They hold their shape beautifully, cool down fast, and fit perfectly in small hands. Great warm from the oven or straight from the fridge the next day.

By TasteBuds

Recipe details

Yield
12 muffin cups (about 4 servings)
Prep time
15 minutes
Cook time
18 minutes
Total time
30 minutes

Ingredients

  • 6 large eggs large eggs
  • 1 cup fresh spinach, finely chopped (packed)
  • ½ medium red bell pepper red bell pepper, finely diced
  • ⅛ tsp garlic powder
  • ⅛ tsp fine sea salt (or to taste)
  • cooking spray or a light brush olive oil or avocado oil (for greasing liners if needed)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with paper or silicone liners. If using paper liners, lightly spray or brush them with oil to prevent sticking.
  3. Finely chop 1 cup fresh spinach (30 g, packed).
  4. Finely dice ½ medium red bell pepper (75 g).
  5. Crack 6 large eggs into a medium mixing bowl and whisk until the yolks and whites are fully combined and smooth.
  6. Add the 1 cup chopped spinach (30 g), ½ medium diced red bell pepper (75 g), ⅛ tsp garlic powder (0.3 g), and ⅛ tsp fine sea salt (0.7 g) to the eggs. Whisk gently to distribute the veggies evenly.
  7. Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
  8. Bake for 16 to 18 minutes, until the tops are set and spring back lightly when touched, and the edges just start to pull away from the liners.
  9. Let the muffin cups cool in the tin for 3 minutes, then transfer to a wire rack or plate. They'll firm up as they cool.