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Savory Sunrise Baked Egg Cups are more than just a breakfast item; they are a culinary solution that caters to various dietary preferences and lifestyles. One of the most significant advantages of these egg cups is their adaptability. You can customize the ingredients based on what you have on hand or your personal taste. Whether you prefer a classic combination of bell peppers and onions or want to experiment with kale, spinach, or even sun-dried tomatoes, the options are virtually endless.

Baked Egg Cups

Elevate your breakfast routine with Savory Sunrise Baked Egg Cups! These nutritious and customizable mini meals are packed with protein-rich eggs, vibrant vegetables, and melty cheese. Ideal for busy mornings or leisurely brunches, they can be prepared in advance and stored for the week. With endless flavor combinations and dietary adaptations, these egg cups fit various lifestyles and preferences, making healthy eating both delicious and convenient. Dive into this transformative breakfast idea today!
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Ingredients
  

6 large eggs

1 cup spinach, chopped (fresh or thawed frozen)

1/2 cup cherry tomatoes, halved

1/2 cup bell peppers, diced (any color)

1/4 cup red onion, finely chopped

1/2 cup shredded cheese (cheddar, mozzarella, or a mix)

Salt and pepper, to taste

1/2 teaspoon garlic powder

1/2 teaspoon paprika (optional)

Cooking spray or olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with cooking spray or a light coat of olive oil to prevent sticking.

    Prepare the Veggies: In a medium mixing bowl, combine the chopped spinach, halved cherry tomatoes, diced bell peppers, and red onion. Add salt, pepper, garlic powder, and paprika (if using). Toss until well mixed.

      Whisk the Eggs: In another bowl, crack the eggs and whisk them until the yolks and whites are fully combined. Season with a pinch of salt and pepper.

        Assemble the Cups: Evenly distribute the vegetable mixture into each muffin cup, filling them about halfway. Pour the beaten eggs over the vegetables, filling each cup nearly to the top. Be careful not to overfill, as the eggs will expand while baking.

          Add Cheese: Sprinkle the shredded cheese evenly over the egg and vegetable mixture in each cup.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg is set and the tops are lightly golden. You can check for doneness by inserting a toothpick; it should come out clean.

              Cool and Serve: Remove the muffin tin from the oven and let it cool for a few minutes. Carefully run a small knife around the edges of each baked cup to loosen, then gently remove them. Serve warm or at room temperature.

                Storage: These baked egg cups can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for a quick breakfast or snack!

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 6