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Baked To-Go (or stay) Egg Cups


These are terrific for a quick breakfast (I’d have 2) for an on the go snack.  Full of nutrients and fibre and you can make them with your favourite veggies!



  • 6 large eggs
  • 1/4 cup water
  • 1/8 tsp Himalayan or Sea Salt
  • 1/8 tsp black pepper
  • 1 medium bell pepper, red (You can choose a veggie you like such as zucchini, mushrooms – what whatever you’ve got in the fridge!)
  • 3/4 cup spinach
  • 1oz crumbled goat cheese


  1. Grease the muffin tins with a spritz of oil.  Preheat oven to 375F
  2. Whisk the eggs and water together in a bowl. Season with salt and pepper
  3. Dice the bell pepper (or whatever vegetables you decide to use) into small pieces. Stack the spinach leaves, roll them up, and slice them thin
  4. Add the peppers, spinach, and cheese to the egg mixture – beat well
  5. Fill 6 muffin cups 3/4 full and bake for 20-25 minutes until centres are set and no longer runny
  6. Allow to cool slightly before serving

Baked To-Go (or stay) Egg Cups
Baked To-Go (or stay) Egg Cups