The Fit Skool

by Kelly

Veggie Egg Cups


I’m constantly trying to find ways to get Ava to eat a healthy breakfast and also to eat more veggies, but lets be serious kids are kids and they will eat what they want at any given chance.

She ate them and thought they were interesting I think because of the shape! I gave her a slice of bacon and she was good to go :)

These veggie cups were colorful, flavorful and portable! The fact that I could throw them in the baggie and take them in the car was an added plus. I am a breakfast lover and I can literally eat eggs all day long so having some extra pre-made egg cups has been awesome.


The best part about these cups is that you can customize them to fit your taste buds and swap out the veggies for whatever you have on hand!




  • 6 large eggs
  • sea salt & fresh ground black pepper (to taste)
  • 1 bag (10 oz) baby spinach or kale, chopped
  • 1 medium red or yellow bell pepper, chopped (or broccoli, squash)
  • Nonstick cooking spray

1. Pre-heat oven to 350° F.
2. Mix eggs in a large bowl. Season with salt & pepper. Add spinach & to egg mixture and mix well.
3. Spray a 6 cup muffin tin with cooking spray and evenly pour egg mixture into muffin cups.
4. Bake for 15 to 18 minutes, or until fully cooked through.


OPTIONS: The veggies are totally customizable to taste and what you have on hand. You could easily add onions or switch spinach for broccoli, etc! To add a little more flavor you could sprinkle some shredded cheddar in the mix or on top! 




They also store great in a tupperware container for a few days!

What are your favorite “breakfast veggies?”

Do you like egg cups?

Author: Kelly @ The Fit Skool

I’m Kelly, a NASM personal trainer and group instructor, a former athlete, a wife and soon to be mommy. Health and Fitness is my passion and I am excited to share this journey with you!

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