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Easy Sheet Pan Egg and Veggie Breakfast Muffin Cups

sheet pan egg and veggie breakfast muffin cups - featured image
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A quick and healthy breakfast recipe featuring fluffy eggs and roasted veggies baked in muffin cups, perfect for busy mornings and meal prep.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 1/3 cup whole or 2% milk (room temperature) or dairy-free milk
  • 1 cup diced bell peppers (red, yellow, or green; fresh or frozen)
  • 1/2 cup finely diced red onion
  • 1 cup fresh chopped spinach (or kale)
  • 1/2 cup shredded cheese (cheddar, mozzarella, or choice)
  • Salt to taste (about 1/2 teaspoon)
  • Black pepper to taste (about 1/4 teaspoon)
  • 1 tablespoon olive oil
  • Optional add-ins: cooked bacon bits, diced ham, or sausage crumbles

Instructions

  1. Preheat oven to 375°F (190°C) and allow it to come to temperature for 10 minutes.
  2. Dice bell peppers, finely dice red onion, and roughly chop spinach. Toss with olive oil, salt, and black pepper on a sheet pan.
  3. Roast veggies on the sheet pan for 12-15 minutes until soft and caramelized around edges.
  4. In a medium bowl, whisk together eggs and milk until smooth and light yellow. Season with salt and black pepper.
  5. Once veggies have cooled slightly, fold them into the egg mixture along with shredded cheese.
  6. Grease or line a 12-cup muffin tin with silicone liners. Pour the egg and veggie mixture evenly into each cup, filling about 3/4 full.
  7. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean when done.
  8. Let muffin cups cool for 5 minutes before removing to help them set and prevent breaking.

Notes

Use room temperature eggs for even cooking. Roasting veggies first prevents watery muffin cups and enhances sweetness. Silicone muffin liners ease cleanup and help muffins pop out easily. If muffins brown too fast but are undercooked inside, cover loosely with foil and bake a few extra minutes. Muffin cups store well in the fridge up to 4 days and freeze up to 2 months. Reheat in microwave for 30-45 seconds or oven at 350°F for 10 minutes.

Nutrition

Keywords: egg muffin cups, breakfast muffins, sheet pan breakfast, healthy breakfast, meal prep breakfast, veggie egg muffins, quick breakfast

Find it online: https://chrisfeasts.com/easy-sheet-pan-egg-and-veggie-breakfast-muffin-cups-recipe-for-quick-healthy-mornings/