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
8egg cups 10minutes
Cook Time
20minutes
Servings Prep Time
8egg cups 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat oven to 375F. Spray a muffin tin with canola oil or another non-stick spray.
  2. Crack 8 eggs into a large mixing bowl. Using a whisk, beat eggs until scrambled.
  3. Chop spinach, tomatoes, and red onions.
  4. Divide eggs evenly into 8 of the muffin tin cups. Then, divide and add the spinach, tomatoes, and red onions evenly to each cup.
  5. Top each egg cup with a pinch of salt and pepper.
  6. Bake in the oven for approximately 20 minutes or until the egg cups are golden and firm (no longer runny).
  7. Serve or store in the fridge/freezer and reheat in the microwave.