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Egg Cups

Love omelets or frittatas but can’t seem to find the time to make them? Egg Cups are the perfect solution! Make a batch, refrigerate and simply reheat throughout the week. Packed with protein and your favorite vegetables, they make for a healthy breakfast or on-the-go snack.

Serves 12
Ready in 35 mins
Prep time 10 mins
Cooking time 25 mins
109 calories per serving


> 12 large egg
> 1 red bell pepper, diced
> 1 small yellow onion, diced
> 1 cup spinach, sliced into thin ribbons
> 1/2 cup shredded cheddar cheese
> Salt and pepper to taste


Preheat the oven to 350°F. Lightly coat a 12-cup muffin tin with non-stick cooking spray, or line with reusable liners.
Whisk together the eggs until well combined. Add salt and pepper if desired.
Divide the bell pepper, onion, and spinach among the cups, until about 2/3 full. Carefully pour the egg mixture into each cup, about ¾ of the way to the top. Sprinkle the cheddar cheese evenly across the cups.
Bake for 20-25 minutes until the centers are set. Let cool and then run a knife around the edges of each cup to loosen and remove.
Refrigerate for 3-4 days, or freeze for up to 2 months.

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