What to serve with Veggie Egg Muffin Cups?

Mediterranean Egg Pita Pocket, Bacon Breakfast Fried Rice, or Chorizo Potato Breakfast Tacos. Those sit in the same style as Veggie Egg Muffin Cups and keep the grocery list from exploding.

Can you meal prep Veggie Egg Muffin Cups?

Yes. Veggie Egg Muffin Cups holds for 3–4 days in the fridge. Cook a double batch and lunch is already done. eggs and the sides reheat without falling apart.

How long does Veggie Egg Muffin Cups last in the fridge?

3–4 days sealed. Freeze leftover portions for up to a month if you made a big batch.

Is Veggie Egg Muffin Cups vegetarian?

Yes. Veggie Egg Muffin Cups is vegetarian.

Is Veggie Egg Muffin Cups gluten-free?

Yes. Veggie Egg Muffin Cups is gluten free.

Veggie Egg Muffin Cups — $2.49 a serving

Name: Veggie Egg Muffin Cups
Cook time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: ½ medium bell peppers; 1 cup spinach; 1 scallion; 3 large eggs; 2¾ tbsp cheddar; 1⅓ tbsp milk; to taste salt & pepper

$2.49 a serving · 30 min

Under 30 min
Makes leftovers
Vegetarian
Gluten-free
Nut-free
Low carb
High protein
Diabetic-friendly
PCOS-friendly
Heart-healthy
Anti-inflammatory
IBS / Low-FODMAP
Thyroid-friendly
Family friendly
Healthy
Eggs

Cost is the ingredients you actually use. About $9.96 if you cook for four.

Calories: 340 kcal
Protein: 27g
Carbs: 9g
Fat: 22g

Ingredients

For one serving, in kitchen measures, grouped the way the store is laid out.

Produce

Bell peppers½ medium
Spinach1 cup
Scallions1

Dairy & eggs

Eggs3 large
Cheddar2¾ tbsp
Milk1⅓ tbsp

Spices

Salt & pepperto taste

How to cook it

1
Heat the oven to 350°F and grease 4 cups of a muffin tin.
2
Finely chop the pepper, spinach and scallion and divide them between the cups.
3
Whisk the eggs with the milk, salt and pepper and pour over the vegetables.
4
Top with the grated cheddar and bake for 20 minutes until puffed and set.
5
Cool for 2 minutes, then run a knife around each cup to lift them out.