Delicious Egg Muffin Cups for a Quick Breakfast
These egg muffin cups are a quick and nutritious breakfast option, packed with vegetables and flavor.
Equipment
- muffin tin
- mixing bowl
- whisk
Ingredients
- 10 large eggs
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp salt
- ½ cup red onion, diced
- ½ cup orange bell pepper, diced
- ½ cup red bell pepper, diced
- 1 cup spinach, roughly chopped
Instructions
- Preheat the oven to 350°F and grease a muffin tin with butter.
- Whisk together eggs, onion powder, garlic powder, black pepper, and salt in a bowl.
- Distribute the diced vegetables into the muffin cups.
- Pour the egg mixture into the cups, filling them about 3/4 full.
- Bake for 15-20 minutes until set and puffed.
- Cool in the pan for 2-3 minutes before serving.
Notes
Use high-quality eggs for better flavor. Feel free to substitute vegetables and adjust seasonings to your preference.