Easy and Healthy Egg Cups (gluten-free)

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These easy and healthy Egg Cups are a staple in our home. Great to keep on hand and as a grab and go high protein snack for adults and kids.

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins

Yield: Makes about 8-10 1x


  • 8 eggs
  • 1/2 cup spinach, chopped
  • 1/3 cup red bell pepper, chopped
  • 1/2 cup cheddar cheese, shredded
  • Sea salt and black pepper to taste
  • Other mix-in ideas: cooked bacon, cooked sausage, any veggies you want


  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together the eggs and add in desired mix-in’s
  3. Grease muffin tin and fill each muffin slot with batter
  4. Bake in oven for 20-25 minutes or until fully cooked. They shouldn’t be jiggly at all when you wiggle the muffin tray
  5. Allow the egg cups to cool for a few then gently remove and enjoy!


*Store in fridge in airtight container for 5 days or freezer for 2 months

  • Author: Rachel