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Breakfast Egg Cups

Delightful and savory breakfast egg cups filled with fluffy eggs, colorful bell peppers, and fresh spinach, perfect for a cozy brunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • ¼ cup milk (or plant-based milk)
  • ½ cup shredded cheese Choose your favorite, such as cheddar or mozzarella
  • 1 small bell pepper, diced Any color you like
  • 1 cup fresh spinach, chopped
  • to taste Salt
  • to taste Pepper
Optional Ingredients
  • as needed Halal sausage or turkey bacon, cooked and chopped For added flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a muffin tin with cooking spray or a bit of butter to prevent sticking.
  3. In a large mixing bowl, whisk together the eggs and milk. Season with salt and pepper, then fold in the diced bell pepper, chopped spinach, and shredded cheese. If using, fold in the cooked sausage or turkey bacon.
  4. Pour the egg mixture into the greased muffin tins, filling each cup about ¾ full.
  5. Bake in the preheated oven for about 20-25 minutes or until the egg cups are set and slightly golden on top. Check for doneness with a toothpick.
  6. Remove from the oven, cool for a few minutes, and gently loosen the edges with a knife to pop them out.

Notes

Substitutions for vegetables and cheese are encouraged. Avoid overfilling the cups to prevent overflow during baking. Store leftovers in an airtight container for up to 3 days or freeze individually for up to 2 months. Reheat at 350°F (175°C) for 10-15 minutes or in the microwave for 1-2 minutes.