Veggie Egg Cups
Egg cups are a breakfast classic. They’re so easy to throw together for a potluck brunch or meal prep for your week ahead! This egg cup recipe was inspired by veggie pizza ; ). Enjoy!
10 minutes to prep, 22 minutes to cook
*Makes six egg cups
- 6 Eggs
- 1 Roma Tomato
- 1 cup Spinach
- 1 Red Onion
- 1 Green pepper
- Sliced Mushrooms
- Your Fav Marinara Sauce!
*Preheat oven to 350 + line a muffin tin with cupcake liners [or grease the pan with cooking oil!]
#1] Chop tomato, spinach, onion, pepper, + mushrooms
#2] Whisk eggs in a medium sized mixing bowl, add in all chopped veggies, salt/pepper, + mix well
#3] Evenly pour egg mixture into muffin tin, filling only ¾ of the way!
#4] Add one small spoonful of marinara sauce on top of each cup
#5] Bake for 22 minutes — until eggs are firmly set + all the way cooked through
#6] Cool for 5 minutes + serve, or store in the fridge for the week
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