Roasted Bell Pepper and Spinach Egg Cups are a great meal prep breakfast loaded with egg, spinach, roasted bell peppers and mozzarella cheese.
Mornings are crazy around here. Cooking breakfast in the morning and sitting around the table as a family just won’t be happening anytime during the week anytime soon. I still want my family to have a healthy breakfast! Just without my alarm going off any earlier to make that happen. Breakfast meal prep is a life saver! Roasted Bell Pepper and Spinach Egg Cups are made with just a few simple ingredients, store easily and microwave quickly when needed.
You may also enjoy these Meat Lovers Egg Muffins made with sausage and bacon!
Roasted Bell Pepper and Spinach Egg Cups
Roasted Bell Pepper and Spinach Egg Cups are light and fluffy with the perfect amount of sweetness from the roasted bell pepper. The mozzarella cheese adds a creaminess inside each bite. Spinach is actually pretty hidden in this recipe (as far as taste goes) so even my anti-spinach people can enjoy while getting all those great nutrients.
Tips & Tricks
Meal Prep
These Roasted Bell Pepper and Spinach Egg Cups make a fantastic meal prep breakfast item! Prepare as instructions state, let the muffins cool completely and then store in freezer bags to place in the fridge or freezer for later. To re-heat, defrost and then microwave two at a time for 1 minute, 10 seconds. Store in fridge for up to five days.
Easy Removal
To avoid these Egg Cups from sticking, make sure to spray the pan well with a non-stick spray. Also, let them cool for a few minutes before taking a butter knife and doing a quick swipe around each muffin cup rim. The muffins should release easily after this!
Roasted Bell Pepper and Spinach Egg Cups
Ingredients
- 12 eggs, large
- 1 cup mozzarella cheese, shredded
- 3/4 cup roasted bell pepper, jarred
- 3/4 cup frozen cut leaf spinach, defrosted
- salt
- ground pepper
- non-stick spray
Instructions
- Heat oven to 350 degrees.
- Whisk 12 eggs in a mixing bowl. Discard shells.
- Add cheese and season with a little salt and pepper. Whisk again. Set bowl to the side for a moment.
- Defrost the spinach. Squeeze out excess liquid.
- Drain and dice roasted peppers.
- Generously spray a muffin pan with non-stick spray.
- Place the spinach and diced roasted peppers evenly among the 12 muffin cups.
- Pour the egg mixture over top of spinach and roasted peppers.
- Bake in oven for 22 minutes.
- Remove from oven, let cool for a few minutes and eat. You can also garnish with some extra shredded cheese, more diced peppers and some chopped up fresh spinach for some extra texture and flavor.
I love the splash of color with these! This is definitely a go-to breakfast recipe when boring cereal just won’t do.
Yesm the color is nice in these. So much nicer to have a warm breakfast… especially as it starts to get colder outside.