Start your day off right with these irresistible Balanced Breakfast Egg Cups! Packed with vibrant veggies and melty cheese, this delightful dish is not just a feast for the eyes but also a powerhouse of nutrition. In just 30 minutes, you can whip up a batch of these savory egg cups that are perfect for busy mornings or meal prep for the week ahead. Imagine enjoying a warm, fluffy breakfast that’s as delicious as it is healthy—your taste buds will thank you! Ready to transform your breakfast routine? Let’s dive into this easy and satisfying recipe that will leave you craving more!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 6 large eggs
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1/2 cup chopped spinach
- 1/2 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your egg cups cook evenly and thoroughly.
- Gather all your ingredients: 6 large eggs, 1/2 cup diced bell peppers, 1/2 cup diced onions, 1/2 cup chopped spinach, 1/2 cup shredded cheese, salt, and pepper.
- In a large mixing bowl, crack the 6 large eggs. Whisk them together until the yolks and whites are fully combined and the mixture is slightly frothy.
- Add the diced bell peppers, diced onions, chopped spinach, and shredded cheese to the bowl with the eggs. Stir until all the ingredients are evenly distributed throughout the egg mixture.
- Season the mixture with salt and pepper to taste. Be mindful not to over-salt, as the cheese will also add some saltiness to the dish.
- Lightly grease a muffin tin with cooking spray or a small amount of oil to prevent the egg cups from sticking.
- Using a ladle or a measuring cup, pour the egg mixture into each muffin cup, filling them about 3/4 full to allow room for the eggs to rise while cooking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg cups are set in the center and lightly golden on top.
- Once cooked, remove the muffin tin from the oven and allow the egg cups to cool for a few minutes. This will make them easier to remove from the tin.
- Using a butter knife, gently run it around the edges of each egg cup to loosen them. Carefully lift each cup out of the muffin tin and place them on a serving plate.
- Serve the Balanced Breakfast Egg Cups warm, and enjoy them as a nutritious breakfast option. They can also be stored in an airtight container in the refrigerator for up to 3 days, making them a great meal prep option!
Tips
- Customize Your Veggies: Feel free to swap out the bell peppers and onions for your favorite vegetables like mushrooms, zucchini, or tomatoes. The possibilities are endless!
- Cheese Choices: Experiment with different types of cheese such as feta, mozzarella, or cheddar to find your perfect flavor combination.
- Make Ahead: These egg cups can be made in advance and stored in the refrigerator for up to three days. Simply reheat them in the microwave for a quick breakfast on the go!
- Perfect Portioning: Use a measuring cup to pour the egg mixture into the muffin tin to ensure each cup is filled evenly.
- Check for Doneness: To ensure your egg cups are perfectly cooked, insert a toothpick in the center. If it comes out clean, they’re ready to be enjoyed!
- Serving Suggestions: Pair your egg cups with a side of fresh fruit or whole-grain toast for a complete breakfast.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 4g
Protein: 14g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 330mg
