Breakfast Egg Cups Recipe


This breakfast egg cups recipe is a great option for those who are time-short. Made in advance and great to use as a food prep option, this is one of those meals that helps you through busy times. Full of good vitamins and minerals, it will nourish you from the first bite. Set aside 20 minutes on a Sunday and you will be set for the week!


Prep Time: 5 mins

Cook Time : 15 mins

Serves: 3


  • 6 large eggs
  • Salt and pepper to taste
  • 1 cup baby spinach chopped
  • ½ cup diced red capsicum
  • 2 tablespoons diced red onions
  • ¼ cup shredded cheese



  1. Preheat the oven to 180°C. Coat a muffin tin with cooking spray or line six of the cups with patty cakes.
  2. Crack the eggs into a large bowl or measuring cup with spout, and use a whisk or hand blender to blend the eggs until smooth.
  3. Add the spinach, capsicum and onions into the greased patty cake.
  4. Carefully pour the beaten eggs into each of the six muffin cups until the liquid almost reaches the top.
  5. Season with salt and pepper.
  6. Sprinkle the cheese on top of each egg muffin.
  7. Bake for 15-18 minutes or until eggs are set.
  8. Run a butter knife around the edges to help loosen them. Serve immediately.





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