Egg cups are an ideal grab-and-go breakfast. They require minimal prep time yet make a satisfying breakfast to have throughout the whole week. Store them in the fridge and simply reheat in the microwave or toaster oven.

Egg Cups


  • Cooking spray (olive, avocado, coconut)
  • 12 eggs
  • 120ml / 4.2 fl oz almond milk (unsweetened)
  • ¼ tsp sea salt
  • 30g / 1.1 oz spinach leaves
  • 75g / 2.6 oz onions
  • 160g / 5.6 oz red bell peppers

Cooking Instructions

1. Preheat oven to 350°F / 175°C / Gas 4.
2. Prepare muffin cups by coating with non-stick cooking spray (olive or coconut oil). Set aside.
3. Combine almond milk and eggs in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.
4. Evenly divide spinach, onion, and bell peppers between prepared muffin cups.
5. Using a ladle or small measuring cup to pour, evenly divide egg mixture between the muffin cups.
6. Bake for approximately 15 to 20 minutes. To check doneness, insert a toothpick into the center of egg cups, if the eggs are set the toothpick should come out clean.

Nutrition (1 serving)

  • Calories 231
  • Protein 19g
  • Carbs 4g
  • Fat 15g
  • Fiber 1g
  • Sugar 1g

Inspired to make Egg Cups? Share it on Instagram and tag @fitplan_app with the hashtag #ieatwithfitplan

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