Veggie & Egg Baked Breakfast Cups

Serves 6


1 cup broccoli, chopped

½ cup mushrooms, chopped

1 cup bell pepper, chopped

¼ cup onion, diced

1 cup spinach, chopped

1 tbsp. extra virgin olive oil

1 clove fresh garlic, minced

2 tbsp. fresh basil, finely chopped

12 large eggs

¼ cup milk

½ tsp black pepper

½ tsp salt

½ cup cheddar cheese, shredded



  1. Preheat oven to 350 degrees F
  2. Chop vegetables into small pieces
  3. In a medium skillet, heat the olive oil over medium heat then add the onion and garlic and sauté for 1 minute
  4. Add the broccoli, mushrooms, bell pepper, and spinach and cook for about 5 minutes, until slightly tender, yet still crisp
  5. Remove from stove and allow to cool
  6. Spray a muffin tin very well with cooking spray
  7. Spoon the vegetables evenly out into each cup
  8. Add the cheese, distributing evenly out into each cup
  9. In a large bowl, combine eggs, milk and basil then mix well with a wire whisk until combined
  10. Pour egg mixture over each cup of vegetables and cheese in each cup
  11. Bake for 22-25 minutes, until eggs are set
  12. Remove from oven and let cool for about 3 minutes before removing the muffins from the baking cups
  13. Remove muffins, serve and enjoy!
  14. Store leftovers in the refrigerator or freezer



  • To reheat: refrigerated can be reheated in the microwave for about 30 seconds on high, frozen muffins can be reheat in microwave for 50-60 seconds on high
  • Feel free to add different veggies and herbs, this recipe will work with just about anything!