Breakfast Egg Cups
Breakfast Egg Cups with spinach, tomatoes, and onions – perfect for a quick on the go breakfast or meal prep to start your week! Made with minimal ingredients and packed with protein and veggies.
Servings
Prep Time
8
egg cups
10
minutes
Cook Time
20
minutes
Servings
Prep Time
8
egg cups
10
minutes
Cook Time
20
minutes
Ingredients
8
eggs
1/2
cup
chopped spinach
1/2
cup
diced tomatoes
2
tbsp
diced red onions
1/8
tsp
salt
1/8
tsp
black pepper
Instructions
Preheat oven to 375F. Spray a muffin tin with canola oil or another non-stick spray.
Crack 8 eggs into a large mixing bowl. Using a whisk, beat eggs until scrambled.
Chop spinach, tomatoes, and red onions.
Divide eggs evenly into 8 of the muffin tin cups. Then, divide and add the spinach, tomatoes, and red onions evenly to each cup.
Top each egg cup with a pinch of salt and pepper.
Bake in the oven for approximately 20 minutes or until the egg cups are golden and firm (no longer runny).
Serve or store in the fridge/freezer and reheat in the microwave.
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