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Grab and Go Egg Cups

You are worth the extra time and effort to make yourself a healthy breakfast! No more grabbing a processed pastry or breakfast bar before work, these egg cups can replace those bad habits and you'll be getting fresh food with good for you ingredients. These egg cups are awesome for kids as well! Little ones tend to want to eat something more if they helped make it, so get them in the kitchen with you. You can know they are getting healthy food into their little bellies when they eat these!


  • 1 cup asparagus chopped
  • 1 cup mushroom chopped
  • 1 cup red bell pepper chopped
  • 1 cup onion chopped
  • 1 clove garlic minced
  • 1 tbsp vegetable broth
  • 1 cup spinach chopped
  • 8 eggs
  • 1 small tomato chopped
  • 1 tsp garlic salt
  • 1 tsp black pepper
  • 1/2 cup feta cheese organic


  1. Put all vegetables besides spinach in a skillet on medium heat and cook for 5 minutes or until cooked through, stirring constantly.

  2. Add vegetable stock and deglaze the pan then add spinach and cook until wilted.  Sit aside and let cool.

  3. Crack eggs in a bowl and whisk or stir with a fork until yolks are broken up. Do not over whisk or eggs will not turn out fluffy. 

  4. Add tomato to egg and gently stir.

  5. Add feta cheese in small spoonfuls then add garlic salt and black pepper. 

  6. Add vegetables and gently stir everything together until combined evenly.

  7. Spray a muffin tin with coconut oil or grease with butter and pour egg mixture in each muffin tin leaving 1/2 an inch on top for room to expand. 

  8. You can top each muffin tin with a sliced mushroom or asparagus top to add a touch of fancy to each egg cup. 

  9. Bake at 350 degrees for 15 to 20 minutes.