American · Easy
Breakfast Egg Muffins
Individual baked eggs with spinach, bell pepper, and cheddar for an easy make-ahead breakfast.
- Prep
- 15 mins
- Cook
- 20 mins
- Total
- 40 mins
- Servings
- 6
Total includes 5 minutes resting. Makes 12 egg muffins, 2 per serving.
A little about this dish
Individual baked eggs with spinach, bell pepper, and cheddar for an easy make-ahead breakfast. They puff as steam expands in the oven, then settle as they cool. This is normal; avoid overbaking in an attempt to keep them tall.
Simple Home Dish
Breakfast Egg Muffins
- Prep
- 15 mins
- Cook
- 20 mins
- Total
- 40 mins
- Servings
- 6
Total includes 5 minutes resting. Makes 12 egg muffins, 2 per serving.
Ingredients
- 1 teaspoon olive oil, plus oil for the muffin pan
- 1 small bell pepper, finely diced
- 2 cups baby spinach, chopped
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar
- 2 tablespoons sliced scallions
Instructions
- Heat the oven to 350°F. Generously grease all 12 wells of a standard muffin pan.
- Warm oil in a skillet over medium heat. Cook pepper for 4 minutes, then add spinach for 1 minute until wilted. Let cool slightly and drain any liquid.
- Whisk eggs, milk, salt, and pepper. Divide vegetables, cheese, and scallions among muffin wells, then pour in the egg mixture to about three-quarters full.
- Bake for 18–22 minutes until centers are set and reach 160°F. Rest for 5 minutes, then loosen edges with a thin spatula and lift out.
Cooking tips
Storage & reheating
Refrigerate within 2 hours for 3–4 days. Reheat to 165°F. Freeze cooled muffins individually for up to 2 months and thaw in the refrigerator.
Variations
Use finely chopped cooked broccoli instead of spinach, or swap cheddar for Monterey Jack.
Frequently asked questions
Why did the muffins deflate?
They puff as steam expands in the oven, then settle as they cool. This is normal; avoid overbaking in an attempt to keep them tall.