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Easy Veggie-Filled Eggy Cups

A healthy make-ahead breakfast options for toddlers and mamas alike!
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 12 cups
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • muffin tin

Method
 

  1. Spray the muffin tin with your cooking spray and preheat your oven to 375 F
  2. Whisk eggs and milk or non-dairy substitute together in large mixing bowl
  3. Dice the tomato and chop the spinach into small pieces
  4. Add the vegetables to the egg-milk mixture
  5. Use a ladle to fill each muffin cup about 3/4 full with the egg mixture
  6. Bake for 20-25 minutes