I don’t know about you, but weekday breakfasts can become pretty mundane and uninspiring around here. With two busy toddlers, I’ve found it easiest to make a few things over the weekend that I can keep in the fridge or freezer and just warm up in the morning for an easy healthy breakfast! These eggy cups are SUPER easy to make, and I love having them for breakfast just as much as my boys do.
The version below is dairy-free, but you can use any milk or milk substitute you typically use. If you’re using cow’s milk, you may need a little less than 1/4 cup since the milk alternative we use is quite a bit thicker than cow’s milk. If you’re not dairy-free, you can also add in cheese – a small handful of shredded cheddar would probably be the most toddler-friendly. You can also add in any veggies you like – bell peppers, arugula, potatoes, you name it!
Happy breakfast-ing, friends! Be sure to Pin this post for later, too!
xo,
Stephanie
Easy Veggie-Filled Eggy Cups
Equipment
- muffin tin
Ingredients
- cooking spray
- 6 large eggs
- 1/4 cup milk or non-dairy substitute adjust based on thickness of milk/substitute
- 1 Roma tomato
- 1/2 cup fresh spinach
- 1/8 tsp pepper
- 18 tsp salt
Instructions
- Spray the muffin tin with your cooking spray and preheat your oven to 375 F
- Whisk eggs and milk or non-dairy substitute together in large mixing bowl
- Dice the tomato and chop the spinach into small pieces
- Add the vegetables to the egg-milk mixture
- Use a ladle to fill each muffin cup about 3/4 full with the egg mixture
- Bake for 20-25 minutes
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