Veggie Breakfast Egg Cups
Not only are these veggie egg cups a delicious way to start the day, they provide lasting energy so there’s no mid-morning crash!
Veggie Breakfast Egg Cups Recipe
We’ve all been through the infamous mid-morning energy “crash,” but did you know that it happens in kids too?
High-sugar breakfast foods create an energy spike when you eat them, and that creates an energy dip later in the day as your body craves more sugar.
According to experts, one of the best ways to prevent this cycle is by eating a breakfast high in protein, like eggs.
These healthy veggie egg cups fit the bill perfectly! Make a batch or two at the beginning of the week and you have a nutritious, portable breakfast that will keep kids awake and focused at school all morning.
High protein, low carb, and packed with vitamins — what’s not to love?
Healthy Breakfast Egg Muffins Ingredients:
- 10 eggs
- 1/4 cup almond milk
- 1 cup baby spinach
- 3/4 cup cherry tomatoes
- 1/2 cup onions
- Dash salt and pepper
- 1/2 cup diced avocado (optional garnish)
- 1/2 cup feta cheese (optional garnish)
- Minced dill (optional garnish)
Kitchen Tools Used in this Recipe:
How to make Veggie Egg Cups:
Preheat oven to 350°F.
Meanwhile, repare a muffin tin by coating with non-stick cooking spray or butter.
In a large mixing bowl add eggs, milk, salt and pepper. Whisk to combine.
Next, prepare your veggies:
- dice onions
- quarter cherry tomatoes
- rough chop spinach
Add veggies to mixing bowl with eggs and stir to combine.
Pour egg and vegetable mixture into the muffin tin, dividing equally among all 12 cups.
Bake for 20-25 minutes at 350°F.
Remove from oven and allow to cool enough to handle safely. Remove egg cups from the muffin pan and top with feta cheese and dill. Serve with avocado, salsa, diced tomatoes, or any goodies that you’d like!
(Printable recipe at bottom of post)
Try this next: Mini Egg & Cheese Souffles are another one of our favorite egg breakfasts!
Be sure to pin this healthy breakfast recipe on Pinterest:
Grab a free printable copy of this Healthy Egg Muffins recipe:
Ingredients
- 10 eggs
- 1/4 cup skim milk
- 1 cup baby spinach
- 3/4 cup cherry tomatoes
- 1/2 cup onions
- Dash salt and pepper
- 1/2 cup diced avocado (optional garnish)
- 1/2 cup feta cheese (optional garnish)
- Minced dill (optional garnish)
Instructions
- Preheat oven to 350°F.
- Meanwhile, repare a muffin tin by coating with non-stick cooking spray or butter.
- In a large mixing bowl add eggs, milk, salt and pepper. Whisk to combine.
- Next, prepare your veggies: dice onions, quarter cherry tomatoes, and rough chop spinach.
- Add veggies to mixing bowl with eggs and stir to combine.
- Pour egg and vegetable mixture into the muffin tin, dividing equally among all 12 cups.
- Bake for 20-25 minutes at 350°F.
More of our favorite healthy breakfast recipes for kids:
