Breakfast Cupcakes

Breakfast Cupcakes These individual, crust-less quiches are perfect for families on the go. Whip up a batch (or 2) on Sunday evening, and you have an easy go-to breakfast for busy weekday mornings. They’re also quite versatile – this version features spinach and mozzarella, but cooked broccoli and cheddar or crispy bacon can easily be substituted or added!
  • tick Make Ahead
  • tick Vegetarian Option
  • tick Gluten Free


  • 1 tbsp olive oil
  • 1/4 cup yellow onion, diced
  • 1/4 cup green bell pepper, diced
  • 1 cup baby spinach leaves, roughly chopped
  • 1/2 cup mozzarella cheese, shredded
  • 4 eggs
  • 1/4 cup milk
  • 1 tsp kosher salt
  • freshly ground pepper


Pre-heat oven to 350 degrees.

Line a muffin tin with foil baking cups and spray with cooking spray (or simply spray the muffin tin directly with cooking spray). In a medium frying pan, heat olive oil over medium-low heat, then add onion and green peppers. Saute, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add spinach leaves and stir until spinach has wilted, about 2 minutes. Transfer vegetable mixture to a bowl and allow to cool slightly. Add cheese.

Whisk together eggs, milk, salt and pepper, then pour over the vegetable-cheese mixture and stir to combine. Divide evenly among 6 muffin cups.

Bake until cupcakes have set, about 20 minutes. The cupcakes will puff during cooking and then deflate slightly as they cool.


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  • Demitri Sargent says:

    I have made these several times since being introduced to this wonderful site. My family can't get enough of them my kids have asked that they be a staple in the kitchen, like milk & cereal something I always have! Thanks OFOM!

  • Amy Anderson says:

    I am going to make these this weekend, love this idea! Thanks!

  • Christine Susanto says:

    Are all kind of spinach can be used? Because in my country, it is said that spinach has to be eaten on the sane day and it will turn poisonous should it be left for the next day.

  • OFOM says:

    @Christine - We use organic baby spinach leaves and have not had any issue. If you are at all concerned, please consider making a version with cooked broccoli and cheddar cheese, in place of the spinach and mozzarella. Thank you!