Veggie and Cheddar Egg Cups

  • Author: Kelley


Protein packed egg muffin recipe with spinach, red peppers, and cheddar cheese.


  • 12 large eggs
  • 1 tsp hot sauce, my favorite is the green Tobasco
  • 1/2 tsp ground mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/2 tablespoon olive oil
  • 1/4 cup chopped white onion
  • 1/2 cup packed, chopped fresh spinach
  • 1/2 cup diced red pepper
  • 1/4 cup shredded sharp cheddar cheese


  1. Preheat oven to 350 F degrees.
  2. In a medium saute pan, heat olive oil over medium heat. Add onions and cook 1-2 minutes. Add peppers, and spinach and cook 1-2 minutes more. Season with a tiny pinch of salt. Remove from heat.
  3. In a large bowl, combine eggs, hot sauce, salt, pepper, and ground mustard. Use a whisk to beat the eggs until fully combined. Fold in the cheddar cheese.
  4. Spray a standard 12-cup muffin tin liberally with cooking spray. Divide the mixture evenly between the muffin cups.
  5. Bake at 350 for 15 minutes. Remove from oven and let cool in pan for 5 minutes before carefully removing to cool completely. I like to use a plastic knife to run around the edges of the muffin tin to help prevent sticking.


Swap equal amounts for your favorite veggies and cheese!