Mini Vegetable Egg Cups


See those little green muffins? These compact powerhouses are vegetable egg cups and are one of the first egg recipes my husband did not drown in hot sauce, so I am calling this recipe a major success for our family! I found this recipe in my 21 Day Fix Extreme book, but of course I had to tinker with it 🙂 Leave a comment if you alter the vegetables and let me know what fun combinations you come up with!

Original Recipe at:


  • 12 Eggs
  • 8 Oz of Fresh Spinach, Finely Chopped
  • 1 Red Bell Pepper, Finely Chopped
  • 1/2 Cup Chopped Onion
  • 1 tsp Herbamare (this is an amazing seasoned sea salt)
  • 1/2 tsp Freshly Ground Pepper (or to taste, we like a lot of pepper)


  1.  Heat oven to 375 degrees Fahrenheit.
  2. Lightly spray a muffin pan with olive oil to prevent eggs from sticking.
  3. Break eggs into a large bowl and whisk until scrambled.
  4. Season egg mixture with Herbamare and ground pepper.
  5. Stir Onion, Bell Pepper, and Spinach into egg mixture.
  6. Pour egg and vegetable mixture evenly into each section of the muffin pan.
  7. Cook in the oven for 15-20 minutes or until a knife inserted into the middle of a muffin comes out cleanly.

For a complete breakfast, you can place these on a whole grain sprouted english muffin with a little cheese for an at home egg mcmuffin! I served ours with steel cut oats and an orange since the Extreme does not allow for english muffins. For all my fixers, 2 egg muffins equals One Red and One Green container!


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