Vegetable Muffin Egg Cups

July 30, 2017


Vegetable Muffin Egg Cups 

Super easy recipe to make! This has made my morning so much easier. This is a quick grab and go breakfast! Adding the vegetables in the cups helped me get in my veggies for the day!


  • 6 large eggs
  • 1/2 teaspoon black pepper
  • 1/2 cup onion
  • 1/2 orange bell pepper
  • 1 cup of shredded spinach
  • Pink himalayan salt
  • Cheddar cheese (or any cheese if wanted)


  1. Preheat oven to 375 degrees F.
  2. Coat 12 cup muffin pan with cooking spray. You can even line them with paper baking cups for easy clean up.
  3. Whisk eggs.
  4. Add onion, bell pepper, spinach, salt and pepper.
  5. Evenly portion egg mixture into the muffin cups.
  6. Sprinkle with cheese on the top.
  7. Bake for 18-20 minutes or until the egg is not jiggling. You can even test it to see if a toothpick comes out clean after sticking it inside.

Pack them up in the refrigerator and you can grab them when on the go!

I paired mine with some fruit and coffee! 🙂




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