Oh, MAN! I have been seeing people make egg cups on Pinterest and Facebook and kept thinking I should try that. Well, I finally got around to it, and it was so worth it! These things are so easy to make and super delicious. I’m always looking for food I can create in larger batches because with 2 kids in the house, I need to make the most use of my baking time. These egg cups hit the spot! Each egg cup is about 90 calories or so, and they are great reheated as well!
Get the Free Clean Eating Crockpot eBook
Mini Vegetable Egg Cups
1 Green, 1 Red
Ingredients:
- 12 large Eggs
- Nonstick Cooking Spray (I used Coconut Oil)
- Sea Salt and Ground Pepper
- 1 10-oz bag Baby Spinach; finely chopped
- 1 Medium Red Bell Pepper, finely chopped
- Garlic powder, to taste
- 2 Green Onions (scallions), finely sliced
Directions:
- Heat oven to 375 Degrees F
- Lightly coat a twelve cup muffin tin with the cooking spray
- Crack the eggs in a bowl and whisk. Season with salt, pepper, and a little garlic powder
- Add the chopped spinach, bell pepper, and scallions; mix
- Pour into the muffin cups and bake for 15 – 20 minutes. Mine took toward the 20 minute side.
- Check that a toothpick comes out clean; this verifies the eggs are fully cooked.
- Remove & enjoy!
