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Easy Egg Cups

A simple and easy breakfast. Place on whole wheat or gluten free English muffin or eat it alone!


  • 1 dozen eggs 

  • 1/2 teaspoon sea salt 

  • nonstick cooking spray, to coat pan

  • 1 cup frozen or fresh spinach

  • 1 heaping cup thinly sliced mushrooms

  • 1/4 cup thinly sliced green onion

  • Low fat cheese sprinkle optional


1. Preheat the oven to 350°F.

2. Crack eggs + egg whites into a liquid measuring cup.

2. Whisk the eggs and salt.

4. Grease a 12-cup muffin pan - should fill about 6 muffin cups 

5. Divide spinach, mushrooms, green onion, and PINCH of cheese between each muffin cup.

6. Carefully pour eggs over tops until muffin tins are almost full (leave 1/4-inch space).

7. Bake for 20-25 minutes or until a wooden pick inserted in the center of a muffin comes out clean.

8. The egg muffins will look like soufflé when they come out of the oven, but they will sink after a few minutes.

9. Let them rest in the muffin tin for a few minutes before using a rubber spatula to carefully remove each muffin.

Things to note:

Serving makes about 6 egg cups (depends on how many veggies you use) 

Consume immediately or let cool and transfer to a resealable plastic bag.

Suggested to serve on: 

Ezekiel english muffin / or Gluten Free english muffin

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