Baked Eggs in a Muffin Pan
A simple and flavorful brunch option, these baked eggs in a muffin pan are easily customizable and perfect for meal prep.
Ingredients
Main Ingredients
- 6 large large eggs
- 0.5 cup milk or a milk alternative
- 0.5 cup diced bell peppers
- 0.5 cup chopped spinach
- 0.5 cup shredded cheese (cheddar, mozzarella, or your favorite type)
Seasonings and Optional Add-Ins
- to taste Salt
- to taste Pepper
- Optional: diced ham, cooked bacon, or other veggies
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin with cooking spray or butter.
- In a mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
- Distribute the diced bell peppers, spinach, and any additional ingredients evenly into the muffin cups.
- Pour the egg mixture over the top, filling each cup about three-quarters full.
- Sprinkle cheese on top of each muffin cup.
- Bake in the preheated oven for 20-25 minutes or until the eggs are set and the tops are lightly golden.
- Allow the muffins to cool for a few minutes before gently removing them from the tin.
Notes
These baked eggs are best served warm. For an extra touch, drizzle with hot sauce or an herb-infused oil before serving. Store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.