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Roasted Bell Pepper and Spinach Egg Cups, how to make breakfast egg cups, vegetable egg cups, breakfast egg muffins, meal prep breakfast, meal prep ideas, healthy breakfast ideas

Roasted Bell Pepper and Spinach Egg Cups

  • Author: Amber
  • Prep Time: 5 minutes
  • Cook Time: 22 minutes
  • Total Time: 27 minutes
  • Yield: 12 Egg Cups 1x


Roasted Bell Pepper and Spinach Egg Cups are a great meal prep breakfast loaded with egg, spinach, roasted bell peppers and mozzarella cheese. 


  • 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


  1. Heat oven to 350 degrees.
  2. Whisk 12 eggs in a mixing bowl. Discard shells.
  3. Add cheese and season with a little salt and pepper. Whisk again. Set bowl to the side for a moment.
  4. Defrost the spinach. Squeeze out excess liquid.
  5. Drain and dice roasted peppers.
  6. Generously spray a muffin pan with non-stick spray.
  7. Place the spinach and diced roasted peppers evenly among the 12 muffin cups.
  8. Pour the egg mixture over top of spinach and roasted peppers.
  9. Bake in oven for 22 minutes.
  10. 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.
  • Category: Breakfast