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–+ servings

Mini Egg Cupcakes Recipe

Quick and easy mini egg cupcakes, perfect for breakfast or a snack.
Print Recipe
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 6 Eggs
  • ¼ cup Milk
  • ½ cup Shredded cheese
  • ¼ cup Chopped bell peppers
  • ¼ cup Chopped spinach
  • to taste Salt and pepper

Instructions 

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with cupcake liners.
  2. In a mixing bowl, whisk together the eggs and milk until well combined.
  3. Add the shredded cheese, chopped bell peppers, chopped spinach, salt, and pepper to the egg mixture. Stir to combine.
  4. Pour the mixture evenly into the muffin tin, filling each cup about ¾ full.
  5. Bake in the preheated oven for 15 minutes, or until the egg cupcakes are set and lightly golden on top.
  6. Allow to cool slightly before removing from the tin. Serve warm.

Nutritional Value

Calories: 150kcal | Carbohydrates: 2g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 200mg | Sodium: 300mg | Potassium: 150mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 1.5mg

Keywords

Cupcakes, Eggs
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