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Delicious baked egg breakfast cups with cheese and vegetables served hot.

Baked Egg Breakfast Cups with Veggies

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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 6 cups
Course: Breakfast
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 1/4 cup milk
  • 1/4 cup chopped fresh spinach
  • 1/4 cup shredded Monterey Jack cheese
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 6-cup muffin tin.
  2. Whisk eggs and milk until blended. Stir in spinach, cheese, salt, and pepper.
  3. Divide evenly among muffin cups, filling each about three-quarters full.
  4. Bake 12-15 minutes until puffed and firm to the touch.

Notes

Great for meal prep. Serve hot or chilled.