These Pepper and Corn Egg Cups are colorful, savory, and really handy when you want breakfast ready ahead of time. Sweet corn and roasted red peppers add a little sweetness, spinach brings some freshness, and cumin and chili powder give the whole thing a warm, lightly spiced flavor. Add eggs and cheddar, bake everything into individual portions, and you’ve got 12 easy breakfast cups that work for busy mornings, brunch, or a quick savory snack.
Try my Kale, Mushroom and Goat Cheese Egg Cups recipe.
Try my Baked Salmon Sushi Cups recipe.
You’ll also need a 12-hole muffin pan with silicone liners, or a little oil or cooking spray for greasing.
Start by preheating your oven to 350°F (175°C).
Prepare a 12-hole muffin pan with silicone liners, or give each muffin cup a good coating of cooking spray or oil.
In a large mixing bowl, add the drained sweet corn, chopped roasted red peppers, spinach, cumin, and chili powder.
Crack in the eggs, then add the salt, black pepper, and 1 ounce (30 g) of shredded cheddar.
Give everything a good stir until the vegetables, spices, cheese, and eggs are evenly mixed.
Now add the flour and baking powder.
Stir gently until everything is just combined and you don’t see any dry pockets of flour.
Divide the mixture evenly between the 12 muffin cups.
Sprinkle the remaining cheddar cheese over the tops.
Bake for 20 to 25 minutes, until the egg cups are set in the middle and the tops are lightly golden.
Let them cool in the pan for about 5 minutes before removing.
Serve warm, or let them cool completely if you’re saving them for later.
Try my Egg Broccoli and Ham Breakfast Muffins recipe next.
Sweet corn: Frozen corn works too. Thaw and drain it before using.
Roasted red peppers: Fresh diced bell pepper can be substituted.
Spinach: Kale works well if chopped finely.
Cheddar: Monterey Jack, mozzarella, pepper jack, or a Mexican-style cheese blend all work.
Chili powder: Smoked paprika can be used for a milder flavor.
Cumin: Leave it out if you prefer a more classic egg-and-cheese flavor.
All-purpose flour: Whole wheat flour can work if you don’t mind a slightly heartier texture.
Try my Chocolate Zucchini Oat Muffins recipe.
Add chopped green onions for a little extra bite.
Throw in finely diced jalapeño if you like things hotter.
Use pepper jack cheese instead of cheddar for extra spice.
Add chopped cilantro for a fresher flavor.
Mix in a little cooked bacon or sausage if you want a meatier version.
Add black beans for a Southwest-style twist.
A little smoked paprika can give these a deeper flavor.
You can also serve them with salsa or hot sauce for an easy Mexican-inspired breakfast.
Try my Spinach Feta Muffins recipe.
Drain the vegetables well. Excess liquid from the corn or roasted peppers can make the egg cups watery.
Chop the spinach finely. Smaller pieces distribute better through the mixture.
Don’t overmix after adding the flour. Stir just until everything comes together.
Use silicone liners or grease the pan well. Egg mixtures tend to stick to ordinary paper liners.
Divide the batter evenly. This helps all 12 egg cups bake at roughly the same speed.
Check them at 20 minutes. They’re ready when the centers are set and no longer look wet.
Let them rest before removing. Five minutes makes them easier to lift from the pan.
Try my Cheesy Broccoli Muffins recipe.
Canned corn and jarred roasted peppers are both inexpensive and easy to keep in the pantry.
If roasted peppers are expensive, use fresh red bell pepper instead.
Store-brand eggs, cheddar, flour, and spices work perfectly well.
Frozen spinach can also be used if it’s cheaper. Just thaw it and squeeze out as much moisture as possible.
This recipe is also a good way to use small amounts of leftover vegetables and cheese.
Try my Broccoli Cheese Egg Muffins recipe.
Serve these egg cups with:
For breakfast, I’d serve two or three with toast and fruit.
For brunch, put them out with salsa, avocado, potatoes, and a fruit platter.
Try my Breakfast Egg Sausage Muffins recipe.
These egg cups are particularly useful when you want breakfast ready before the week gets busy.
Bake the full batch, allow them to cool completely, and refrigerate them in an airtight container.
Then you can grab a couple in the morning and reheat them quickly.
They also work well in packed lunches or as an afternoon snack.
Allow the egg cups to cool completely before storing.
Keep them in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze them individually before transferring them to a freezer-safe container or bag.
They can be frozen for about 2 months.
Reheat refrigerated egg cups in the microwave in 20 to 30-second intervals until warmed through.
You can also warm them in a 325°F (165°C) oven for several minutes.
If frozen, thaw them in the refrigerator overnight for the best texture before reheating.
Avoid overheating them, since eggs can become rubbery if reheated for too long.
These Pepper and Corn Egg Cups are simple, colorful, and really practical to have ready in the fridge.
The sweet corn and roasted peppers bring natural sweetness, the cheddar adds plenty of savory flavor, and the cumin and chili powder give the eggs just enough warmth to make them interesting.
They’re easy to make, easy to store, and easy to grab when breakfast needs to happen quickly. One batch gives you 12 individual egg cups, which makes them especially useful for meal prep, brunch, or quick snacks.
I love these Pepper and Corn Egg Cups for busy mornings! 🌽🥚 They’re cheesy, colorful, lightly spiced, and easy to make ahead for breakfast, brunch, or snacks.
Carefully remove the egg cups and serve warm, or cool completely before storing.Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Estimated Glycemic Index: ~28
Estimated Glycemic Load per Egg Cup: ~2
