- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 60 ml
- 80 g
- 60 g
- 1 tbsp
- ½ tsp
- ¼ tsp
- ¼ tsp
Process
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Preheat the oven to 180°C. Grease a 12-cup standard muffin tin generously with olive oil, including the rims, to prevent sticking.
Dice the red bell pepper into small 5 mm pieces and chop the baby spinach. Thinly slice the green onion.
In a large bowl, whisk the eggs with the milk, salt, black pepper, and garlic powder (if using) until fully combined and slightly frothy, about 30 seconds.
Stir the diced red bell pepper, chopped spinach, sliced green onion, and 60 g of the shredded cheddar cheese into the egg mixture.
Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full. Top with the remaining 20 g cheddar cheese.
Bake for 18 to 20 minutes, until the centers are set and a toothpick inserted into the middle comes out clean. The tops should be slightly puffed and golden.
Let the muffin cups cool in the pan for 5 minutes. Run a thin knife or small spatula around the edges and lift them out. Serve warm.
Kitchen notes
Kitchen notes
- The most common mistake is under-greasing the pan, which makes the egg cups stick. Use a pastry brush or paper towel to coat every corner and the top rim with olive oil.
- Do not overfill the cups. Egg mixture expands as it bakes, so filling past three-quarters full causes spillage and uneven cooking.
- Squeeze excess moisture from the spinach and blot the diced bell pepper with a paper towel. Wet vegetables release water and create soggy cups.
- For a more tender texture, do not overbake. Pull the pan from the oven as soon as the centers are just set; they will continue to cook from residual heat.
Substitutions
- milk→unsweetened almond milk or oat milk for a dairy-free version
- cheddar cheese→shredded mozzarella, feta, or a dairy-free cheese alternative
- red bell pepper→diced zucchini or chopped broccoli florets
- baby spinach→kale, chopped and massaged, or frozen spinach, thawed and squeezed dry
Storage & reheating
Store cooled egg muffin cups in an airtight container in the refrigerator for up to 4 days. To freeze, wrap each cup individually in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Reheat in the microwave on high for 30 to 45 seconds from the fridge, or 60 to 90 seconds from frozen. For a crisper edge, reheat in a 160°C oven for 8 to 10 minutes.
FAQ
The questions we get asked most
Why did my egg muffin cups turn out rubbery?
Rubbery cups are almost always caused by overbaking or using too much milk. Bake just until the centers are set and a toothpick comes out clean, usually 18 to 20 minutes. Measure the milk accurately; excess liquid makes the eggs steam and toughen.
Can I make egg muffin cups ahead of time for the week?
Yes. Bake and cool them completely, then refrigerate in an airtight container for up to 4 days. Reheat individual cups in the microwave for 30 to 45 seconds. They are a convenient grab-and-go breakfast.
How do I keep the vegetables from sinking to the bottom?
Pat the diced bell pepper and chopped spinach very dry with paper towels before mixing. Toss the vegetables with a teaspoon of cornstarch or flour before folding them into the eggs; this helps suspend them evenly.
Can I use egg whites only instead of whole eggs?
Yes, but the texture will be firmer and less rich. Substitute 1 cup (240 ml) of liquid egg whites for the 8 whole eggs, and add an extra teaspoon of olive oil to the mixture for moisture. Reduce the baking time by 2 to 3 minutes.
Why are my egg muffin cups watery at the bottom?
Watery bottoms come from vegetables that release liquid during baking. Spinach and bell peppers hold a lot of water, so squeeze the spinach dry and blot the peppers. Also, do not add extra milk beyond the recipe amount.
Can I freeze egg muffin cups, and how do I reheat them?
Yes, freeze cooled cups individually wrapped, then stored in a freezer bag for up to 2 months. Reheat from frozen in the microwave for 60 to 90 seconds, or in a 160°C oven for 10 minutes. They taste best within 1 month.
How do I know when the egg muffin cups are fully cooked?
The centers should be set and no longer jiggle when you gently shake the pan. A toothpick inserted into the middle should come out clean, and the tops will be slightly puffed and golden. If they look wet, bake 2 more minutes.
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