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Created by the Genie — AI-generated, review before relying on it
Fluffy oven-baked egg cups loaded with spinach, bell pepper, and cheddar — a grab-and-go breakfast that reheats beautifully all week.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Preheat the oven to 350°F and grease a 12-cup muffin tin well or line with paper liners.
Step 2
In a large bowl, whisk the eggs with the milk, salt, and black pepper until smooth.
Step 3
Stir in the chopped spinach, diced bell pepper, and shredded cheddar cheese.
Step 4
Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
Step 5
Bake for 18 to 20 minutes, until the muffins are puffed, set in the center, and no longer wet or jiggly.
Step 6
Let cool in the tin for 5 minutes before running a knife around the edges and removing.
Step 7
Serve warm, or cool completely and refrigerate for an easy make-ahead breakfast.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
