Egg & Veggie Muffin Cups


These egg cups are a delicious protein and vegetable-packed breakfast for your busy mornings!



½ tbsp olive oil

½ medium yellow onion, diced

1 medium red bell pepper, diced

½ cup diced mushrooms

1 ½ cups baby spinach, chopped

10 large eggs

¼ cup milk of choice

½ tsp black pepper

¼ tsp salt



  1. Preheat oven to 350°F.  Spray a 12-cup muffin tin with non-stick cooking spray.
  2. Sauté onion and red pepper in olive oil over medium heat until the onion becomes translucent. Add the mushrooms and spinach and cook until the spinach wilts.
  3. Divide the sautéed vegetables evenly between the 12 muffin cups.
  4. Whisk together eggs, milk, pepper and salt in a medium sized bowl.
  5. Fill each muffin tin about ¾ way full with egg mixture, pouring over the vegetables.
  6. Bake for 25-30 minutes until eggs are set and start to puff up in the tin.
  7. Let cool for a few minutes and then remove from tin with a butter knife.
  8. Store in fridge for about 5 days or freeze for up to 3-4 months.
  9. To warm, pop them in the microwave for about 30 seconds and enjoy. If you are heating them from frozen, they will require extra time.