Egg Muffin Cups

Steps

1. Preheat the oven to 350°F. Grease a 12-cup muffin tin with butter or coconut oil, or line with silicone muffin liners — paper liners tend to stick to eggs.
2. Distribute the diced bell pepper and chopped spinach evenly among the 12 muffin cups. Fill each cup about one-third full with vegetables.
3. Crack the eggs into a large bowl or measuring pitcher. Add the sea salt and black pepper. Whisk until the yolks and whites are fully combined and the mixture is uniform in color.
4. Pour the egg mixture evenly into each muffin cup, filling them about three-quarters full. The eggs will puff up during baking and deflate slightly as they cool.
5. Bake for 18-22 minutes until the tops are set and lightly golden. A toothpick inserted into the center should come out clean.
6. Let the egg cups cool in the tin for 5 minutes before removing. Run a butter knife around the edge of each cup if they resist.

Why It Works

The muffin tin format turns a basic scrambled egg breakfast into a portable, pre-portioned, make-ahead meal. The vegetables cook inside the egg as it bakes, steaming gently and infusing their flavor throughout. Whisking the eggs thoroughly ensures an even, consistent texture in every cup — under-mixed eggs will have pockets of white and pockets of yolk instead of a uniform set.

Tips

• Variation. Swap in any vegetables you have on hand — diced mushrooms, cherry tomatoes, or broccoli florets all work well. Add crumbled goat cheese or shredded cheddar on top before baking for extra richness.
• Storage. Cool completely, then store in an airtight container in the refrigerator. Reheat in a 350°F oven for 5-7 minutes, or in the microwave for 30-45 seconds. For freezing, wrap each cup individually in parchment paper and place in a freezer bag.
• Greasing. Do not skip greasing, even if your muffin tin is non-stick. Eggs are notorious for sticking to bakeware. A thin layer of butter or coconut oil ensures clean release every time.