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Egg Breakfast Cups

For these egg breakfast cups, you don't need a fork or knife. Just pop them in your mouth and enjoy the explosion of flavor. They're packed with veggies and protein, making them the perfect grab-and-go breakfast!

Tasty Team
96% would make again
Egg Breakfast Cups


for 6 servings

  • 5 eggs
  • salt, to taste
  • pepper, to taste

Mix and Match Fillings

  • spinach, chopped
  • tomato, diced
  • onion, diced fine
  • 1 bell pepper, diced fine
  • 1 head broccoli, cut into small florets
  • parmesan cheese
  • cheddar cheese

Nutrition Info

  • Calories 98
  • Fat 5g
  • Carbs 5g
  • Fiber 1g
  • Sugar 2g
  • Protein 7g

Estimated values based on one serving size.


  1. Preheat oven to 350°F (180°C).
  2. In a measuring cup, beat the eggs until smooth. Set aside.
  3. In a greased muffin tin, place your desired combination of fillings into each muffin cup.
  4. Season each cup with salt and pepper.
  5. Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
  6. Bake for 20 minutes, until set.
  7. Enjoy!
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Egg Breakfast Cups