Egg cups are amazing for a delicious, easy, healthy breakfast prep! You can make a whole muffin tin worth or just a couple of them at a time depending on how many people you are serving and how many days you want to eat these egg cups.
I use two egg cups as a serving for breakfast. Then you can add other things like a piece of toast or another vegetable or piece of fruit to round it out. Of if you can’t get enough of them add a third cup :).
Ingredients
Method
- Preheat the oven to 375 degrees.
- Chop up the vegetables to prepare them.
- Heat a saute pan on medium heat, put in the olive oil. Saute the vegetables (except spinach and green onion) until they are fork tender.
- While those are cooking, grease or spray a muffin tin. When they are done cooking, evenly divide the vegetable mixture into each of the muffin cups. Divide the chopped spinach into each cup as well.
- Crack and whisk the eggs in a mixing bowl. Sprinkle with salt and pepper.
- Evenly pour the egg mixture into the muffin tins over the vegetables.
- Sprinkle each cup with shredded cheddar cheese.
- Bake for 15 – 20 minutes or until the eggs are set to your liking.
- Take them out and garnish with green onion.