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Easy Veggie Egg Cups

They are super easy, and so versatile. You can make a batch of 6 or double it for 12, whatever you need, and keep them in the refrigerator so you can heat them up for a quick no-prep morning protein.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: brunch, Main Dish
Keyword: muffin tin
Servings: 3 egg cups


  • 6 eggs whole eggs, large
  • 3 TB 1% milk
  • ground pepper, to taste
  • 1/4 cup fresh spinach, chopped
  • 1/4 cup bell pepper, minced
  • 1/4 cup shredded Swiss cheese


  • Preheat oven to 350 degrees F. Crack eggs into medium bowl and scramble with milk. Add fresh ground pepper and mix. Set aside.
  • Spray a 6-cup muffin tin with vegetable oil spray. Divide the vegetables and cheese evenly into 6 muffin cups. NOTE: Double the recipe to make 12 muffins. ADD-IN: You can add any chopped vegetable or type of cheese you like here. Great combinations include goat cheese with asparagus; spinach and Swiss' peppers, onions, tomatoes with Colby.
  • Pour egg mixture into each muffin cup, filling 2/3 of cup. Pictured here, I made two plain cups for my son.
  • Bake in 350F oven for 12-15 minutes, until firm, but not overly browned. Let cool for 5 minutes, then remove from muffin tin and serve warm. Leftovers can be wrapped in plastic wrap and stored in the refrigerator for 2 days. When ready to eat, remove plastic wrap and reheat in microwave safe plate or warm oven.