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Right now I’m focusing on being more intentional with the choices in my life. And one of the things that I am working on is being intentional with my breakfast choices. Too frequently, my breakfast “choice” is whatever the boys didn’t finish. Doesn’t sound very intentional, does it? How about you? Enter….the egg cup solution and a fast and simple recipe.

image of egg cups

It’s hard, right? Getting the kids up, dressed, fed, packed and out the door before you embark on your busy day feels like a full time job all by itself. How could you possibly pack in one more thing to do in that morning schedule?? Are you in a rut for breakfast – frustrated but knowing that you would like to do better for yourself? Make a more intentional choice for breakfast?

I have a solution. These protein and veggie packed egg cups or “cupcakes.”

Egg Cupcakes
Yield: 12 egg muffins

Egg Cupcakes

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes


  • 15 eggs
  • 5 green onions
  • 1 red pepper
  • 2 T butter
  • 8 oz mixed mushrooms
  • 2 c frozen spinach, measured while still frozen
  • 1 lb hickory smoked bacon, cooked and finely chopped or crumbled (yields about 1c)
  • Reserved bacon drippings
  • 12 Tulip Baking Cups
  • Himalayan Fine Pink Sea Salt


  1. Preheat oven to 325 degrees
  2. Add all of the eggs to large mixing bowl and wisk well
  3. Finely dice green onions and saute in 1T of the butter
  4. Add into the mixing bowl
  5. Finely dice the red pepper and saute in 1 T of the butter
  6. Add into the mixing bowl
  7. Chop the mushrooms and saute in 3T bacon drippings
  8. Add into the mixing bowl
  9. Add thawed spinach into the mixing bowl
  10. Mix all ingredients
  11. Brush inside of baking cups with bacon drippings.
  12. Ladle mixture evenly into 12 baking cups.
  13. Place into oven and bake for 25 minutes.
  14. Eggs will continue to cook slightly as they cool.

Nutrition Information:



Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

For most of my life, I haven’t been a huge fan of eggs. But I’ve actually been working on how to enjoy the more. I’ve always liked them on and off – and I tend to like them better with a lot of veggies and sometimes salsa or the perfect guacamole to spice them up.

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And here’s why I’ve kept trying:

…egg yolks are one of the most nutrient-dense, antioxidant-rich and vitamin-laden foods on the planet! (Compared to the yolks, the whites are pretty much protein and water.)

Egg yolks contain 90 percent of the calcium, iron, phosphorus, zinc, thiamin, B6, folate, pantothenic acid and B12 of the egg. In addition the yolk contains all of the fat-soluble components, such as vitamins A, D and E, not to mention the heart-healthy omega-3 fatty acids.

Egg yolks are also a rich source of some other very interesting nutrients such as choline, lutein and zeaxanthin.

Choline is essential for cardiovascular and brain function. Eating more of it may mean mean less inflammation, heart disease, diabetes, Alzheimers, and more.

Lutein and zeaxanthin are the major antioxidants in eggs. They protect the eyes by filtering harmful light wavelengths and lowering risk of macular degeneration. (source)

All too often, I find that if I don’t have a salad or smoothie for lunch (which is really my preference…), I don’t get any veggies in until dinner. I want and need the nutrients in my veggies earlier in the day. I need to get them in earlier – just to make sure that I’m getting all the nutrients and servings that I need each day.

Related Post You May Also Like: 6 Bonus Tricks to Getting Kids Eating Fruits and Vegetables

image of delicious looking egg cups

I also find that having a recipe like this with eggs will help me stay satisfied throughout the morning. It powers me through my morning until either an early lunch or a snack.

So here are some more great things about this recipe:

*You can easily swap out the veggies for any that you have on hand or prefer – asparagus, broccoli, cauliflower, green beans – whatever you may have on hand or leftover.

*These freeze beautifully. I usually keep 4-6 in the refrigerator and freeze the rest. I thaw them in the refrigerator the night before I will want them.

*Eggs and this recipe intentionally contain both protein and healthy fats to help keep you satisfied throughout the morning and help resist sugar cravings.

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So I have been enjoying my quick, portable veggie packed egg cups each morning! The microwave in about 40 seconds in my microwave. I’m not a complete fan of microwaving – but for now it’s working for me.

Don’t forget to Pin this for later!

delicious egg cups in muffin tine