Egg Breakfast Cups
featured in Recipes For A Healthy And Hearty Breakfast
For these egg breakfast cups, you don't need a fork or knife. Just pop them in your mouth and enjoy the explosion of flavor. They're packed with veggies and protein, making them the perfect grab-and-go breakfast!
Tasty Team
96% would make again
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Ingredients
for 6 servings
- 5 eggs
- salt, to taste
- pepper, to taste
Mix and Match Fillings
- spinach, chopped
- tomato, diced
- onion, diced fine
- 1 bell pepper, diced fine
- 1 head broccoli, cut into small florets
- parmesan cheese
- cheddar cheese
Nutrition Info
- Calories 87
- Fat 4g
- Carbs 5g
- Fiber 2g
- Sugar 1g
- Protein 6g
Estimated values based on one serving size.
Preparation
- Preheat oven to 350°F (180°C).
- In a measuring cup, beat the eggs until smooth. Set aside.
- In a greased muffin tin, place your desired combination of fillings into each muffin cup.
- Season each cup with salt and pepper.
- Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
- Bake for 20 minutes, until set.
- Enjoy!
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