Vegetable Egg Cups

Now I don’t claim to be a chef because I’m far from it but these turned out mighty fine if I do say so myself.  I was pretty proud of myself haha.  These are great for breakfast or to put in the fridge when you need to grab a healthy, high protein snack on-the-go!  And they are great with salsa but it can get a bit messy so beware!

Vegetable Egg Cups


  • 6 large eggs
  • 1 cup of egg whites
  • 1 cup chopped mushrooms
  • 1 medium red bell pepper, finely chopped
  • 2 green onions, thinly sliced
  • salsa (if desired)


  1. Heat oven to 375 degrees F
  2. Lightly coat a 12 cup muffin tin with spray
  3. Place eggs and egg whites in a large bowl; whisk to blend
  4. And vegetables and mix
  5. Evenly pour egg and vegetable mixture into muffin cups
  6. Bake for 15-20 mins or until a toothpick inserted into the center of cups comes out clean
  7. Top each egg, if desired, with salsa

Note:  You can use any variation of vegetable combination you like.  Other options include chopped broccoli florets, shredded carrots, and spinach


Nutrition Info (per 2 egg cups, not including salsa)

Calories:  105
Protein: 12 g
Fiber: 1 g
Carbs: 3 g
Fat: 5 g

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