Egg Breakfast Cups Recipe

egg breakfast cups
egg breakfast cups

Egg Breakfast Cups Recipe

Prep Time 15 mins
Cook Time 28 mins
Course Breakfast
Cuisine American


  • 12-cup muffin tin
  • Nonstick spray


  • 1 Cup Baby spinach Lightly packed and chopped
  • 3/4 Cup Finely diced red bell pepper About 1 small pepper
  • 3/4 Cup Finely diced green bell pepper About 1 small pepper
  • 3/4 Cup Quartered cherry tomatoes or grape tomatoes About 1 cup whole tomatoes
  • 6 Large eggs
  • 4 Large egg whites
  • 1/4 tsp Kosher salt
  • 1/4 tsp Dried basil
  • 1/4 tsp Dried oregano
  • 1/4 Cup Crumbled feta cheese Additional to sprinkle on top


  • Place a rack in the center of your oven and preheat to 350 degrees F.
  • Lightly coat a standard 12-cup muffin tin with nonstick spray.
  • Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).
  • In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined.
  • Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture.
  • Sprinkle the feta evenly over the tops of the cups.
  • Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it.
  • Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later.