Make-Ahead Egg Muffin Cups
In short: Fluffy baked egg cups with spinach, red pepper and cheddar. Make a dozen on Sunday for quick grab-and-go breakfasts all week. It takes about 35 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 330 kcal
Egg muffin cups are what to make on Sunday when the week ahead is busy. Whisked eggs are poured over spinach, red pepper and cheese in a muffin tin and baked until puffed, giving you a dozen portable, protein-rich breakfasts. They reheat in under a minute and travel well, and they suit almost any filling you have to use up. Three cups with fruit make a satisfying meal, and a single one is a handy snack.
Instructions
- Heat the oven to 180°C (350°F). Grease a 12-cup standard muffin tin well with oil or butter, or use silicone cups.
- Whisk the eggs, milk, salt and pepper in a large jug until smooth.
- Divide the spinach, red pepper, spring onions and about two thirds of the cheese among the cups.
- Pour the egg mixture over the vegetables, filling each cup about three quarters full. Sprinkle with the remaining cheese.
- Bake for 18 to 22 minutes, until the cups are puffed, set in the center and lightly golden.
- Cool in the tin for 5 minutes, then run a thin knife around each cup and lift them out. Serve warm, or cool completely for storage.
Tips
- Keep the total filling to about 250 g (9 oz), chopped small. Too many vegetables make the cups soggy, and wet vegetables such as mushrooms should be sautéed first.
- Swap in sun-dried tomatoes, cooked sweetcorn, crumbled feta, sautéed mushrooms or chopped fresh herbs. Keep the egg and milk quantities the same.
Questions and answers
How long do egg muffin cups keep?
Store them in an airtight container in the fridge for up to 4 days. Reheat for 30 to 40 seconds in the microwave or 10 minutes in a 160°C (325°F) oven.
Can I freeze egg muffin cups?
Yes. Cool them completely, freeze on a tray, then bag them for up to 2 months. Reheat from frozen for 1 to 1 1/2 minutes in the microwave.
How do I stop egg muffins sticking to the tin?
Grease the cups generously, or use silicone cups or paper liners. Let the muffins rest for 5 minutes after baking so they firm up and release cleanly.
How long does it take to make Make-Ahead Egg Muffin Cups?
About 35 min in total: 15 min of preparation and 20 min of cooking.
How many calories are in Make-Ahead Egg Muffin Cups?
About 330 kcal per serving, with 24 g of protein, 6 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 6 g |
| Fat | 23 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 790 mg |
Estimated values, calculated from the ingredients.
