Farm to Feast: Early Morning Egg Cups


If you're like me and my husband, you want to eat a healthy breakfast but the hustle and bustle of the weekday mornings sometimes make that really difficult. These protein and fiber packed egg cups really pack a lot of punch! Just reheat in the microwave for 20-30 seconds and you've got a healthy, on-the-go breakfast.


7 large eggs

2 cups spinach, chopped

1/4 cup bell peppers, diced

1-2 oz canadian bacon, diced

1/4 tsp onion powder

1/4 tsp salt

1/4 tsp pepper

Non-Stick cooking spray


Preheat the oven to 350°.

Scramble the eggs in a large measuring cup. Add the seasonings. Then add the veggies and bacon and combine with a fork.

Spray a muffin tin with non-stick spray.

Pour out the egg mixture evenly into the cups.

Bake for 10 minutes, then turn the tray in the oven and bake for another 5. Test with a toothpick in the center of the middle cups. If it comes out clean, you're done. If not, bake for another 3-5 minutes and test again.

Let cool. Serve with salsa or any other favorite topping!

If saving for the week, let cool and put in an airtight container. When you're ready to eat, pop in the microwave for 20-30 seconds to reheat.

*This recipe is super easy to mix and match ingredients with. If you want to add cheese, add about 3 tbsp to the egg mixture. You can use ham, or cooked turkey bacon or pork bacon or even smoked salmon for an elevated take on breakfast. Or line the cups with pancetta and then add the egg mixture for a great brunch dish. Swap out the spinach and peppers for any other veggies you like! You can top with salsa, guacamole, sour cream, whatever you like!