Breakfast Egg Cups
These Breakfast Egg Cups with Peppers and Onions are a quick, protein-packed breakfast made with fluffy eggs, sweet bell peppers, savory onions, and simple seasonings for an easy meal prep recipe the whole family will love. Perfect for busy weekday mornings, these healthy breakfast egg muffins are freezer-friendly, kid-approved, and ideal for grab-and-go breakfasts or postpartum meal prep.
Ingredients
- 12 large eggs
- 1/2 cup diced bell peppers
- 1/4 cup diced onions
- 1/2 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- Cooking Spray
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Generously coat a standard 12 cup muffin pan with cooking spray to prevent sticking.
- Dice the bell peppers and onions into small, evenly sized pieces.
- Heat a medium skillet over medium heat with cooking spray or a small amount of butter or olive oil. Add the diced peppers and onions and sauté for 5 to 7 minutes until the vegetables are tender and the onions are translucent. Remove from the heat and allow them to cool slightly.
- Crack the eggs into a large mixing bowl. Add the garlic powder, salt, and pepper.
- Whisk the eggs until fully combined and slightly frothy.
- Stir the cooled sautéed peppers and onions into the egg mixture.
- Evenly divide the egg mixture among the prepared muffin cups, filling each about three quarters full.
- Bake for 18 to 22 minutes, or until the centers are fully set and the tops are lightly golden.
- Allow the egg cups to cool for about five minutes before carefully removing them from the muffin pan.
- Serve warm or let them cool completely before storing for meal prep.
Nutrition
Calories: 77kcalCarbohydrates: 2.7gProtein: 6.2gFat: 5gCholesterol: 185mgSodium: 264.4mgPotassium: 42.2mgSugar: 0.3g
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