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Cheesy Egg Muffins

Easy Cheesy Egg Muffins made with fluffy eggs, cheddar, spinach and bell pepper. Perfect for meal prep, busy mornings and an easy grab-and-go breakfast.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 egg muffins
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 10 large eggs
  • 1/4 cup whole milk
  • 1 cup shredded cheddar cheese divided
  • 1/2 red bell pepper finely diced
  • 1 cup fresh spinach finely chopped
  • 3 green onions thinly sliced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray or softened butter for greasing

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Generously grease a standard 12-cup muffin pan with cooking spray or softened butter.
  3. Finely dice the bell pepper, chop the spinach, and slice the green onions.
  4. Crack the eggs into a large mixing bowl.
  5. Add the milk, garlic powder, salt, and black pepper and whisk until completely combined.
  6. Stir in the bell pepper, spinach, green onions, and about three-quarters of the shredded cheddar cheese.
  7. Divide the egg mixture evenly between the prepared muffin cups, filling each approximately three-quarters full.
  8. Sprinkle the remaining cheddar over the tops.
  9. Bake for 18–22 minutes, until the centers are set and the edges are lightly golden.
  10. Allow the egg muffins to cool in the pan for approximately 5 minutes.
  11. Carefully remove from the pan and serve warm, or cool completely before storing for meal prep.