Mini Veggie Egg Cups

Hey guys! Sorry I’ve been scarce around here, kids have been sick all week and we are trying to get back into the swing of things! TRYING to, at least! 😉

A few weeks back I mentioned these Mini Vegetable Egg Cups on Facebook and many of you asked for the recipe. So here it is! These are super easy to make and are a quick and easy breakfast or lunch. I store mine in a container in the fridge and warm them up as needed. Makes for something easy to pull out when you have busy kids or you just don’t want to cook anything!

Mini Egg Cups

Ingredients:

12 large eggs
sea salt
ground black pepper (to taste; optional)
1 bag (10 oz) baby spinach, chopped
1/2 medium bell pepper, chopped
Nonstick cooking spray

Preparation:
1. Heat oven to 350° F.
2. Beat eggs in a large bowl. Season with salt and pepper if desired. Add spinach, pepper, and onions to egg mixture; mix well.
3. Lightly coat a twelve cup muffin tin with spray.
4. Evenly pour egg mixture into muffin cups.
5. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of cups comes out clean.

There ya go! I have heard of some people freezing these but, I honestly have never done it. Mine are always gone in a few days, tops. If you have luck freezing them please let us know and let me know if you have another version of Mini Vegetable Egg Cups. I would love to try another variation.

Happy cooking!

Until next time!

~xoxo

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