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Muffin Tin Customizable Veggie Egg Cups

by Merle O'Neal • featured in 3 Muffin Tin Healthy Breakfasts #TastyFreshFriday


for 6 servings

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

Mix and match fillings

  • fresh spinach, chopped
  • tomato, diced
  • onion, finely diced
  • bell pepper, finely diced
  • broccoli, cut into small florets
  • cheddar cheese



Under 30 min

  1. Preheat oven to 350ºF (180ºC).
  2. In a greased muffin tin, place your desired combination of fillings into each muffin cup.
  3. In a measuring cup, add salt and pepper to eggs and beat the eggs until smooth.
  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 at 350°F (180°C) for 20 minutes, until set.
  7. Enjoy!




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