Because mornings are crazy, and it’s nice to have breakfast already made, these veggie egg cups are on regular rotation at our house! I am all about meal prep when I have some extra time to cook. Feeding a family of boys keeps me busy, so having healthy food prepared and ready to go helps tremendously. The ingredient options for these are endless! We always use spinach or baby kale, but any vegetable would be good in these muffin cups. You could also add bacon or sausage. Topping them with cheese is an option as well! I always receive questions about the recipe when I post about making these on instagram, so I wanted to share the recipe here.
Veggie Egg Cups
Todd and I like to have some Frank’s hot sauce on ours, and salsa would be yummy as well. They’re also great paired with slices of avocado and a side of berries.
These can easily be made Whole 30 by not adding the cheese.
This time we added chopped sweet baby peppers, grape tomatoes, and spinach. Any veggies you have on hand will work! I was tempted to add jalapeños, but thought that might be a bit much to have on a Monday morning. 🙂 For the boys, I just added spinach. Davis is not a fan of tomatoes, and Ridge only eats them occasionally, so I decided to keep it simple.
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servings
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- 8 eggs
- 1/3 cup unsweetened almond milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1-1 1/2 cups spinach chopped fine
- handful tomatoes chopped
- handful other veggies, such as peppers optional, chopped fine
- 1/2 cup Parmesan cheese optional, grated
- coconut or avocado oil spray
Ingredients
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- Preheat the oven to 350 degrees. Chop the spinach into small pieces. Chop the tomatoes and any other vegetables you choose to use into small pieces.
- Spray a 12-count muffin tin with coconut oil or avocado oil spray. Place some of the chopped spinach into each muffin cup. Add the other veggies on top of the spinach.
- Whisk together the eggs, milk, salt, and pepper. Pour the egg mixture evenly into the muffin tin cups.
- Optional: Top with parmesan cheese.
- Cook for 18 minutes, or until the egg is cooked through. Allow to cool in the muffin tins for a few minutes, then allow to cool completely.
- Store in a tightly sealed container in the refrigerator for up to 3 days (for freshness). Or place them in a freezer-safe bag and freeze.
- We reheat them in the microwave and add a little *Frank’s hot sauce to ours. Salsa would be good as well!
Saving!!!