If you’re craving a vibrant, wholesome start to your day, this Breakfast Egg Cups with Spinach, Bell Pepper, and Cherry Tomatoes Recipe is about to become your new favorite. These little bundles of breakfast joy combine fluffy eggs with fresh, colorful veggies and melty cheese, creating a dish that’s bursting with flavor and packed with nutrients. Whether you’re rushing out the door or enjoying a slow weekend morning, these egg cups offer a perfect balance of taste, texture, and convenience that feels like a warm hug in breakfast form.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making these egg cups truly shine. Each component plays a role in crafting a delightful taste experience—from the creamy cheeses that melt beautifully, to the crisp veggies that add a fresh bite and natural sweetness.
- Eggs: 6 large eggs provide the fluffy, protein-packed base that binds everything together.
- Milk: 1/4 cup keeps the texture light and moist, ensuring your egg cups aren’t dry.
- Parmesan Cheese: 1/4 cup imparts a nutty, savory note for added depth in every bite.
- Cheddar Cheese: 1/2 cup shredded, melts perfectly to add gooey richness and color.
- Bell Pepper: 1/2 cup diced, offers crunch and a lovely natural sweetness.
- Spinach: 1 cup chopped, delivers vibrant green color and a boost of nutrients.
- Cherry Tomatoes: 1/2 cup halved, infuse a juicy brightness that elevates the whole dish.
- Salt and Black Pepper: Season to taste to balance and highlight all the fresh flavors.
- Olive Oil or Cooking Spray: For greasing the muffin tin to ensure your egg cups slide out effortlessly.
How to Make Breakfast Egg Cups with Spinach, Bell Pepper, and Cherry Tomatoes Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 12-cup muffin tin with olive oil or cooking spray to keep the egg cups from sticking and make clean-up a breeze.
Step 2: Whisk the Eggs and Milk
In a medium bowl, whisk together the eggs, milk, salt, and pepper until the mixture becomes frothy. This ensures your egg cups will be light and fluffy when baked.
Step 3: Add the Veggies
Evenly distribute the chopped spinach, diced bell pepper, and halved cherry tomatoes into each muffin cup. This colorful medley of vegetables adds texture, flavor, and a gorgeous presentation.
Step 4: Pour in the Egg Mixture
Carefully pour the egg and milk mixture over the veggies in each muffin cup, filling them about three-quarters full to leave room for rising as they bake.
Step 5: Top with Cheese and Bake
Sprinkle the Parmesan and shredded cheddar cheese evenly over the tops of each cup. Pop the muffin tin in the oven and bake for 18 to 20 minutes, until the egg cups are puffed up and beautifully golden.
Step 6: Cool and Remove
Allow the egg cups to cool for a couple of minutes so they set slightly. Then gently loosen them from the tin with a knife or spatula to keep their shape intact.
Step 7: Enjoy!
These Breakfast Egg Cups with Spinach, Bell Pepper, and Cherry Tomatoes Recipe are delicious served warm right out of the oven, or save them for a quick and nourishing breakfast on the go throughout the week.
How to Serve Breakfast Egg Cups with Spinach, Bell Pepper, and Cherry Tomatoes Recipe
Garnishes
Consider sprinkling a little fresh chopped parsley or chives over the top for an herbaceous pop of color and flavor. A dollop of Greek yogurt or a light drizzle of hot sauce can also elevate the dish, adding creamy tang or a spicy kick.
Side Dishes
Pair these egg cups with lightly toasted whole grain bread or a small fresh fruit salad for a well-rounded meal. A side of crispy bacon or savory breakfast sausage links complements the eggs nicely if you want a heartier plate.
Creative Ways to Present
Serve the egg cups in a rustic basket lined with a colorful napkin for a charming brunch presentation. Alternatively, arrange them on a platter with mini bowls of different sauces or salsas to create an interactive, fun breakfast spread for guests.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover egg cups in an airtight container in the refrigerator for up to 4 days. This makes for a perfect grab-and-go breakfast or snack during busy mornings.
Freezing
You can freeze the egg cups by placing them on a baking sheet to flash freeze, then transferring into a freezer-safe bag or container. They keep well for up to 2 months, making meal prep a total time-saver.
Reheating
To reheat, microwave the frozen or refrigerated egg cups for about 30 to 60 seconds until warmed through. Alternatively, reheat in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes to maintain their texture.
FAQs
Can I use other vegetables in this recipe?
Absolutely! Feel free to swap out or add vegetables like mushrooms, zucchini, or onions to match your taste or what you have on hand.
Do I need to use both Parmesan and cheddar cheese?
Using both cheeses adds a nice balance of flavor and texture, but you can use just one or a different cheese if you prefer.
Are these egg cups suitable for meal prep?
Yes, these are perfect for meal prep since they store and reheat well without sacrificing taste or texture.
Can these be made dairy-free?
Definitely! Use a dairy-free milk alternative and skip the cheese or use dairy-free cheese substitutes to make this recipe suitable for a dairy-free diet.
How do I prevent the egg cups from sticking to the muffin tin?
Greasing the muffin tin well with olive oil or cooking spray before adding ingredients is key to easy removal. You can also use silicone muffin liners for effortless cleanup.
Final Thoughts
There’s something truly special about starting your day with a dish that feels effortless yet so full of flavor, and this Breakfast Egg Cups with Spinach, Bell Pepper, and Cherry Tomatoes Recipe does just that. It’s a recipe you can rely on time and again for a satisfying, nourishing breakfast that’s as pretty as it is delicious. I can’t wait for you to try it and make it a staple in your morning routine!
Print
Breakfast Egg Cups with Spinach, Bell Pepper, and Cherry Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 28-30 minutes
- Yield: 12 breakfast cups
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Breakfast Cups are a delicious and nutritious way to start your day, featuring a wholesome mix of eggs, cheese, and fresh vegetables baked to golden perfection in muffin tins. Perfect for meal prep or a quick, satisfying breakfast on the go.
Ingredients
Egg Mixture
- 6 large eggs
- 1/4 cup milk
- Salt, to taste
- Black pepper, to taste
Vegetables
- 1 cup chopped spinach
- 1/2 cup diced bell pepper
- 1/2 cup halved cherry tomatoes
Cheeses
- 1/4 cup Parmesan cheese
- 1/2 cup shredded cheddar cheese
Additional
- Olive oil or cooking spray, for greasing muffin tin
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil or cooking spray to prevent sticking.
- Mix Eggs and Seasoning: In a bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is frothy, ensuring a light and fluffy texture.
- Add Vegetables: Evenly distribute the chopped spinach, diced bell pepper, and halved cherry tomatoes into each muffin cup to add vibrant color and nutrition.
- Fill with Egg Mixture: Pour the egg mixture over the vegetables in each cup, filling them about three-quarters full to allow room for rising during baking.
- Add Cheese and Bake: Sprinkle Parmesan and shredded cheddar cheese evenly over the tops of each cup, then bake in the preheated oven for 18–20 minutes until the cups are puffed up and golden brown.
- Cool and Remove: Allow the cups to cool for 2–3 minutes before gently loosening them from the muffin tin to maintain their shape and avoid breaking.
- Serve or Store: Enjoy the breakfast cups warm, or refrigerate them for a convenient, ready-to-go meal later in the week.
Notes
- Use a non-stick muffin tin or ensure thorough greasing for easy removal.
- Feel free to customize with different vegetables like mushrooms or onions.
- These cups can be stored in the refrigerator for up to 4 days and reheated in the microwave.
- For added flavor, consider adding herbs such as basil or parsley to the egg mixture.
- To make this recipe gluten free, ensure no additives in cheese or seasonings contain gluten.
