Mini Vegetable Egg Cups – 21 Day Fix Approved

Mini Vegetable Egg Cups – 21 Day Fix Approved

They’re easy to make and are a great grab-and-go breakfast. Extra egg cups can be stored in the fridge and reheated in the microwave.

 Yields:  6 Servings (2 each)
Portion Fix Containers: 1 red, 1/2 Green


  • Nonstick cooking spray
  • 12 large eggs
  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 1 (10oz) bag baby spinach chopped
  • 1 medium red bell pepper chopped
  • 2 green onions chopped


  1. Heat oven to 375° F.
  2. Lightly coat a regular twelve-cup muffin tin with spray. Set aside.
  3. Place eggs in a large bowl; whisk to blend. Season with salt and pepper, if desired.
  4. Add spinach, bell pepper, and green onions; mix well.
  5. Evenly pour egg mixture into muffin cups.
  6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of cups comes out clean.
  7. Sprinkle with a little Parmesan Cheese if desired.