Healthy Breakfast Egg Cups Recipe

healthy breakfast egg cups on a cutting board

Healthy Breakfast Egg Cups Recipe

A healthy breakfast egg cup recipe that is full of 3 cups of your favorite veggies! This is a great make-ahead healthy breakfast for busy mornings.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings egg cups

Calories 42kcal

Author Susie Weinrich

Equipment

12 cup muffin tin

Ingredients

3 cups your favorite raw/fresh veggies, diced peppers, onions, mushrooms, zucchini, broccoli, tomatoes, squash...
1 tablespoon olive oil plus extra oil for greasing the muffin tin
½ tsp salt
¼ teaspoon black pepper
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
4 whole large eggs
1 cup egg whites see notes

Instructions

Start by preheating your oven to 350°.
Also prep a 12 cup muffin tin by liberally greasing each up cup. Do not skimp on this step, since there is little to no fat in this egg mixture they will stick to your muffin tin if you don't grease it well. Use olive oil, coconut oil, or baking spray (whatever oil you prefer).
In a skillet or cast iron pan over medium heat add the oil.
Add your 3 cups diced veggies. Sauté lightly for about 4 minutes, just until they start to soften. Off the heat stir the seasonings.
3 cups your favorite raw/fresh veggies, diced, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon garlic powder, ⅛ teaspoon onion powder
Portion the veggies equally into the prepared muffin tin cups. Set aside.
In a large bowl mix together 4 whole eggs and 1 cup egg whites. Whisk until it is completely combined and all the yolks are blended.
4 whole large eggs, 1 cup egg whites
Pour the egg mixture evenly over the veggies in the muffin tin, filling each cup about ¾ full.
Pop the pan into the oven for 12 minutes. Remove from the oven and let cool for about 5-10 minutes before trying to remove from the pan.
To remove the egg cups simply run a sharp knife around the edge of each egg cup. They should pop right out!
These are amazing served on top of an english muffin that has been drizzled with extra virgin olive oil.

Notes

Storing & Reheating:

Store your cooled egg cups in an airtight container in your refrigerator for up to one week. To reheat place on a paper towel or microwave safe plate and microwave for 30-45 seconds.

Egg Whites:

You can purchase a carton of egg whites at the store and just pour out 1 cup. Or if you have whole eggs it will take around 8 eggs to make 1 cup of egg whites.

NUTRITION FACTS : The nutrition facts included in this recipe card do not include the nutrition for the veggies you choose.

Nutrition