Oven-Baked Egg and Herb Breakfast Cups

Ingredients

- 8 large eggs
- 1/2 cup whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh spinach
- 1/4 cup diced red bell pepper
- 2 tablespoons chopped fresh chives
- Non-stick cooking spray

Instructions

1. Preheat the oven
Preheat your oven to 350°F (175°C). Allow the oven a few minutes to reach the proper temperature.

2. Prepare the muffin tin
Spray a standard 12-cup muffin tin generously with non-stick cooking spray to ensure easy release of the egg cups after baking.

3. Mix the egg base
In a large mixing bowl, crack the eggs and whisk them thoroughly. Add the whole milk, salt, black pepper, and garlic powder. Whisk until all ingredients are well combined and slightly frothy.

4. Assemble the cups
Evenly distribute the spinach, red bell pepper, and fresh chives into each muffin cup. Pour the egg mixture over the vegetables, filling each cup about three-quarters full.

5. Add the cheese
Sprinkle a bit of shredded cheddar cheese on top of each cup for a rich, savory touch.

6. Bake the egg cups
Carefully place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the eggs are set and the tops have puffed slightly.

7. Cool and serve
Allow the egg cups to cool in the muffin tin for a few minutes before gently using a knife or spatula to lift them out. Serve warm and enjoy as a delicious breakfast treat.

Preparation & Cooking Times

- Preparation time: PT10M
10 minutes
- Cooking time: PT22M
22 minutes

Total Time

- PT32M
32 minutes

Type of Dish

- Breakfast

Keywords

1. Egg breakfast recipe
2. Oven-baked eggs
3. Breakfast cups
4. Easy breakfast idea
5. Healthy breakfast
6. Egg and veggie cups
7. Morning meal prep
8. Low-carb breakfast
9. Protein-rich breakfast
10. Make-ahead breakfast

Recipe Yield

- Serves 4 adults

Calories

- Total Calories: 620

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