Easy Egg Muffin Cups
Baked egg cups with cheese, spinach and capsicum, made in a muffin tin for easy breakfasts on the go.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 6
- Ingredients
- 7
- Effort
- Easy
Ingredients
- 8 Eggs
- 60 ml (¼ cup) Milk
- 80 g (¾ cup) Grated cheddar
- 30 g (1 cup) Baby spinach, roughly chopped
- ½ Red capsicum, finely diced
- 2 Spring onions, thinly sliced
- to taste Salt and pepper
You’ll need: 12-hole muffin tin, Jug
Method
Preheat the oven to 180°C (350°F) fan-forced. Generously grease a 12-hole standard muffin tin.
Whisk the eggs, milk, salt and pepper in a jug. Divide the spinach, capsicum, spring onions and half the cheese between the holes.
Pour the egg mixture over, filling each hole about three-quarters full, and top with the remaining cheese.
Bake for 18 to 20 minutes, until puffed, golden and set in the centre with no wet egg. Rest 5 minutes, then loosen with a knife and lift out.
Storage
Cool, refrigerate within 2 hours and eat within 2 days. Reheat in the microwave until steaming hot all the way through.
