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Pulled these together when life felt super hectic and I just needed breakfast pronto. Tossed in juicy sun dried tomatoes, a handful of spinach, and some gooey cheese—all tucked inside soft, fluffy eggs. Now, every morning these are what we grab because they’re so easy and still taste fancy. Whenever my family opens the fridge and spots them, it gets everyone excited.
Awesome for On the Go
The best part? These egg cups make mornings so much less stressful. Make a bunch over the weekend and you’ll have something quick to grab for days. Those sun dried tomatoes? They give every bite a flavor boost. Pop some in the freezer too if you need backup for even crazier weeks—they reheat great and don’t lose their magic.
Stuff to Grab
- Nonstick Cooking Spray: Super helpful for easy cleanup—don’t forget it.
- Salt and Pepper: Sprinkle these in to make the flavors pop.
- Cheese: Any gooey cheese you love will work here.
- Sun Dried Tomatoes: Explosion of flavor in every bite.
- Spinach: Bright, fresh greens add so much.
- Eggs: Good eggs really do make this taste awesome.
Time to Whip Them Up
- Cool and Serve
- Let them rest a minute before pulling them out of the pan.
- Bake
- Give them time in the oven so they turn golden and set.
- Fill the Muffin Tin
- Pour in your egg mix, but leave space since they get puffy.
- Mix the Ingredients
- Beat your eggs, then fold in all your tasty extras.
- Preheat the Oven
- Get the oven hot and spray your muffin pan really well first.
Stash for Later
You can keep these in the fridge for days, so breakfast is already taken care of. Want them to last longer? Stash some in the freezer. Just pop one in the microwave when hunger hits and you’ll have that melty, just baked taste all over again. Meal prep win, for sure.
Keep Clean Up Chill
Don’t skimp on cooking spray or you’ll probably regret it. If eggs stick anyway, a soak in water gets them loose. If it’s stubborn, a little baking soda or some salt works great with a gentle scrub.
Level It Up
We like pairing these with some chopped fruit on the side or grabbing a sweet muffin with them. Sometimes I’ll throw together a zesty sangria for a fun brunch. Change the fillings whenever you want—try ham and peppers for a tasty Denver one that’s a big hit at our place.
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Frequently Asked Questions
- → Can I bake these in advance?
Sure, store the baked cups in a sealed container for up to 4 days. Reheat in a microwave or enjoy them chilled.
- → Why do my egg muffins stick?
Use non-stick liners or grease the muffin tray well. Let them cool a bit before taking them out.
- → Can I switch the veggies?
Of course! Try using mushrooms or diced bell peppers instead of spinach and tomatoes. Just chop them finely.
- → How do I keep the eggs fluffy?
Don't fill the cups past 2/3 and avoid opening the oven while they bake. Let them cool slowly for the best texture.
- → Are these good for freezing?
Yes, freeze them for up to 3 months. Wrap them individually and thaw in the fridge before reheating.