RECIPE: Muffin Tin Egg Cups

These egg cups make for a simply tasty and high protein meal prepped breakfast. They are customizable and a fun way to get your vegetables and protein in the morning. Ready in just 30 minutes, this is an easy way to be prepared for your morning breakfasts for the week!


8 organic pastured eggs
1/4 cup dairy free unsweetened & unflavored milk
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp sea salt
1/2 cup cooked organic turkey bacon, chopped
1/2 cup yellow onion, diced
1/2 cup baby bella mushrooms, diced
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
1/4 cup cherry tomatoes, diced
1/4 cup zucchini, diced
Olive oil

1) Prep Work

Preheat the oven to 350°. Wash and finely dice the produce. Finely chop the cooked turkey bacon. Set aside.

2) Prepare Eggs

Add the eggs to a large spouted container. Mix in the spice mixture and milk. Whisk until well combined and set aside.

3) Prepare Muffin Tin

Lightly grease a muffin tin pan with olive oil.

Evenly distribute all ingredients except the egg mixture into the wells of the muffin tin.

4) Add Egg Mixture and Bake

Evenly pour the egg mixture into the wells of the muffin tin.

Bake for 20 minutes.

5) Plate and Serve

Remove from the oven and enjoy!

Store in the refrigerator in an airtight container for up to four days.

About the Author

Alexa Greening

Alexa is a certified Functional Nutritional Therapy Practitioner and professional photographer. She has a passion for educating others about real food and aims to give them the tools they need to be their own best advocate when it comes to their health.

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