Name: Buttercup Breakfast Cups
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 6 Eggs (Large, preferably free-range); 1 cup Spinach (Fresh, chopped); 0.5 cup Onion (Yellow or white, finely chopped); 0.25 cup Bell Pepper (Any color, finely chopped); 0.25 cup Cheese (Cheddar, mozzarella, or your favorite); 0 Salt and Pepper (To taste)

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Buttercup Breakfast Cups

A healthy and delicious breakfast featuring spinach, eggs, and your favorite toppings, baked in muffin tins for easy portioning and cleanup.

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Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Brunch

Servings 6 cups

Calories 120 kcal

Equipment

1 Muffin Tin Standard 12-cup muffin tin
1 Mixing Bowl Medium-sized mixing bowl

Ingredients

Base

6 Eggs Large, preferably free-range
1 cup Spinach Fresh, chopped
0.5 cup Onion Yellow or white, finely chopped

Optional Toppings

0.25 cup Bell Pepper Any color, finely chopped
0.25 cup Cheese Cheddar, mozzarella, or your favorite
Salt and Pepper To taste

Instructions

Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin.
In a mixing bowl, whisk together the eggs, spinach, and onion. Season with salt and pepper to taste.
6 Eggs, 1 cup Spinach, 0.5 cup Onion
Stir in any optional toppings like bell pepper and cheese.
0.25 cup Bell Pepper
Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 20-25 minutes, or until the eggs are set and slightly golden on top.
Let cool for a few minutes before removing from the muffin tin. Serve warm.

Notes

These breakfast cups can be stored in the refrigerator for up to 3 days.