Breakfast Muffin Cups

These savory egg muffin cups are like a mini omelet in portable form, loaded with cheese, ham, and colorful veggies kids can help pick out. They bake in one pan, reheat in seconds, and make busy mornings so much easier.

By YumYum Editorial · Kid-Friendly

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves 12

Ingredients

• 8 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup diced cooked ham
• 1/2 cup diced bell pepper
• 1/4 cup chopped spinach
• 1 tablespoon butter, melted, for the pan

Instructions

1. Preheat oven to 375°F and grease a 12-cup muffin tin well with the melted butter (or use silicone liners).
2. In a large bowl, whisk together eggs, milk, salt, and pepper until fully combined.
3. Divide the ham, bell pepper, and spinach evenly among the muffin cups.
4. Pour the egg mixture over the fillings in each cup, filling about three-quarters full, then sprinkle cheese on top.
5. Bake for 18-20 minutes, until the muffins are puffed, set in the center, and lightly golden on top.
6. Let cool in the pan for 5 minutes, then run a knife around the edges to loosen and remove.