If you could define the phrase “easy breakfast” these egg cups would be it. I seriously love how quickly they come together! These perfectly portioned bites of egg and veggies make the healthiest little meal. Think pop-able omelet!
The best part is that they are so easy to customize with whatever your tastebuds feels like and/or what you have on hand. It’s also a great way to use up leftover veggies! I love making a batch for a quick post workout or mid-day snack since they’re packed with some serious nutritional benefits like protein, healthy carbs and fats, and lots of flavor! They also make the perfect little ready to go breakfast or lunch for your little ones since they pack perfectly into a lunch box.
I can’t recommend using these silicone muffin liners enough- not only do they bake the perfect muffins but they make clean up just as easy as this recipe!
Baked Egg Veggie Cups
Author: The Hungry Happy Mama
Yields: 6 egg cups
Prep time: 5 minutes
Bake time: 20 minutes
- 5 large eggs
- 1 c baby spinach
- 1/2 c sweet potato, cut into chunks + pre steamed or roasted
- sea salt + pepper to taste
- Optional to serve: avocado, green onion
- Preheat your oven to 350F. Line or lightly grease a 6 cavity muffin pan and set aside.
- In a mixing bowl whisk the eggs along with the sea salt and pepper.
- Roughly chop the spinach and divide among the prepared muffin pan cavities.
- Then, add a few pieces of sweet potato to each.
- Carefully pour the whisked eggs into each to top the veggies (filling 3/4 of the way to the top).
- Bake for 20 minutes or until golden and the eggs are cooked through.
- Allow to cool before removing and serving.
Storing: Egg cups will last for up to 5 days in the fridge in a tightly sealed container. Freeze for a longer shelf-life.
Notes: To sub other veggies, swap out equal amounts of the recipe requirements. I’d suggest if using crisper veggies like broccoli, peppers, onions, etc. to lightly steam/sauté prior to adding.