Healthy Egg Breakfast Cups

Hello All! Happy 2017! I’m hoping you have had a great start to your new year and am as excited as I am for the things to come. A common concern I hear from people who don’t eat breakfast at all, or one that doesn’t fill them up, is there isn’t enough time in the morning. I’ve posted about overnight oats, which can be prepped in 5 minutes the night before, but this is another option that includes eggs and sneaks in some veggies. I also have brought this to a pot luck as a simple dish that people enjoyed. This recipe was suggested to me by my sister, and was adopted from a buzz feed article. I personally like using all of the egg, including the egg yolk, as most of the nutrients and protein are in the egg yolk. Enjoy!


Servings- 12

Time- 20 minutes


  • 2 cups spinach chopped up (a few handfuls)
  • Muffin tin with 12 slots
  • Cooking spray
  • 2 roma tomatoes (diced)
  • 8 eggs
  • Salt to taste
  • ½ teaspoon pepper



1. Preheat the oven to 350˚F

2. Lightly grease a muffin tin with cooking spray, then divide equally the spinach, tomatoes, and eggs across 12 cups. Season with salt and pepper.

3. Bake for 17 minutes, or until eggs have set.

4. Serve hot.



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