Spring Egg Cups are a tasty egg cup recipe full of veggies and herbs. These egg muffins make a great breakfast on the go, brunch entree, or breakfast for dinner.
Spring Egg Cups can be made ahead and reheated for easy meal prep, or eaten right away.
TO MAKE AHEAD: Prepare and bake the egg cups completely. Place in a 9x13 pan and cover with foil. Store in the fridge for up to 4 days. To reheat, place in a 350 oven, uncovered, for 15 minutes.