Southwest Egg Muffin Cups

Southwest Egg Muffin Cups are made with a few fresh ingredients and bake in the oven in less than 30 minutes! They are great for meal prep and are enjoyed by kids and adults.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings egg muffin cups

Calories 67kcal

Author Spoonful of Flavor

Ingredients

3 ounces baby kale or spinach coarsely chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
8 eggs
1/2 cup milk (any kind including almond or soy milk)
1/4 teaspoon garlic powder
1/4 teaspoon paprika
pinch cumin
pinch kosher salt
pinch ground pepper
1/3 cup shredded cheddar cheese (you can omit if making dairy free)
salsa and avocado for topping

Instructions

Preheat the oven to 375°F. Generously grease a muffin tin with nonstick cooking spray.
Divide the greens, peppers and onions between the 12 muffin cups.
In a large bowl, whisk together the eggs, milk, garlic powder, paprika, cumin, salt and pepper until well combined.
Fill each muffin cup 3/4 full with the egg mixture, pouring over the vegetables. Sprinkle cheese over the top of each cup. Bake for 20 to 25 minutes until eggs are set and puffed up. Remove from the oven and let cool slightly. Run a knife along the sides of each cup, remove and enjoy!

Notes

You can omit the cheese if making dairy free and can use any kind of milk in this recipe.
Store the egg muffins in the refrigerator for up to 3 days.

Nutrition