Go Back Email Link

Buttercup Breakfast Cups

A healthy and delicious breakfast featuring spinach, eggs, and your favorite toppings, baked in muffin tins for easy portioning and cleanup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.