Breakfast · ALWAYS FREE
Spinach, pepper & cheddar egg muffins
Crustless little egg bakes with soft spinach, sweet red pepper and a golden cheddar top.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 375°F (190°C). Brush 12 standard muffin wells, each holding at least 6 tbsp + 2 ¼ tsp, with 0.176 oz of the oil, coating the bottoms and sides well.
- Heat the remaining 0.353 oz oil in a skillet over medium heat. Cook the bell pepper for 5 minutes, then add spinach and cook for 2–3 minutes until wilted and excess water has evaporated. Spread on a plate and cool for 5 minutes.
- Whisk eggs, milk, salt and black pepper until combined. Stir in the cooled vegetables and 2.12 oz cheddar. Divide evenly among the 12 prepared wells, no more than three-quarters full, then sprinkle with the remaining 1.06 oz cheddar.
- Bake for 18–22 minutes until puffed, the centers are set and a thermometer inserted in the center of an egg muffin reads 160°F (71°C). Allow 5 minutes in the pan, loosen the edges with a silicone spatula and lift out. Serve 2 muffins per portion for 6 portions. Refrigerate leftovers promptly in shallow containers at 40°F (4°C) or colder, within 2 hours, or within 1 hour when the room is above 90°F (32°C). Use within 3–4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 6- Calories
- 203 kcal
- Protein
- 13.4 g
- Total carbohydrate
- 4.4 g
- Total fat
- 14.7 g
- Total sugars
- 2.5 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking/fermentation nutrient-retention factors are applied. Unless a discard/absorption blocker is listed, all measured pan fats and sauces are assumed consumed. Actual amounts left in pans, on utensils or during cooking can reduce intake. Optional additions are excluded when noted. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are omitted because retention, brands, rinsing and missing source rows make them less reliable here. All 15 g oil counted, including the 5 g used to coat the muffin wells.
View the ingredient calculations · Source 1Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
