No. 308: Veggie Egg Cups

Even if you've planned your meals, prepped them and have minimal 'cooking' to do during the week, it can still be hard to get what you need. Especially when you're busy with faces like this.

James nap time

I mean, seriously. How cute is that?

I'd like to also note that he is not sleeping long enough for me to do more than check a couple emails and grab a sip of water.

Luckily, Sundays are a perfect time for cooking up big batches of food that I can grab easily throughout the week. Last week I made a big batch of turkey meatloaf muffins for lunches and occasional snacks. This week it was all about making breakfast ahead of time.

Veggie Egg Cups

I love eggs. I love muffin tins. I love veggies.

Put them together in this recipe and you have an easy, handy combination.


Makes 12 cups
Nonstick cooking spray
1/4 cup unsweetened almond milk
12 large eggs, lightly beaten
Salt and ground black pepper to taste
1 cup steamed broccoli, coarsely chopped
1/2 cup chopped green bell pepper*
1 cup chopped raw spinach

*I threw in orange and yellow pepper for some pizzaz

To make

Preheat oven to 350 degrees. Prepare twelve muffin cups by coating with spray. Set aside.

Combine milk and eggs in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside. Combine veggies in another bowl and mix well.


Evenly divide broccoli, spinach, and bell peppers between prepared muffin cups. Evenly pour egg mixture over broccoli mixture.

Ready to bake

Bake for 15 to 20 minutes, or until a toothpick inserted into the center of egg cups comes out clean, and eggs are set. If you see wet and jiggly egg on top, let them cook a few minutes longer.

The results

These are delicious, easy and jam packed full of healthy goodness. What an easy way to feed a crowd or get a head start on a few busy mornings.

I did learn a few key things while cooking these to note:

  • Filling the cups the same amount is key. You want the to all be done at once. I had a few that were not quite 'set' when the rest needed to come out.
  • Baking time could be longer. I would start at 18 minutes and check moving forward from there.
  • Have fun with this! Mix and match your add-ins with abandon.

Enjoy some handy, easy to eat egg in your future!

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina