Clean Green Veggie Egg Cups: A Meal Prep Favorite

Do you find yourself skimping on a healthy breakfast more often than you would like because you are either stuck in a rut or frantically trying to get out the door in the morning?

With a little planning and prepping ahead of time, you can have a delicious, healthy and quick breakfast waiting for you and still have time to hit the snooze button once or twice if that’s your thing!

These clean green veggie egg cups can be modified with any kind of ingredients you like. Store them in the refrigerator for up to four days or in the freezer to reheat on-the-go!

Clean Green Veggie Egg Cups

Makes 12 muffins

  • 6 whole eggs
  • 6 egg whites
  • 2 cups baby spinach
  • 1 cup zucchini, diced (about 1 medium)
  • 1 bell pepper, diced
  • 1/4 cup green onions, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


Preheat oven to 375 degrees.

In a skillet, sauté zucchini and bell pepper for about 5 minutes. Add the spinach and sauté until wilted. Add the greens onions and remove from the heat.

In a mixing bowl, whisk together the eggs, salt and pepper.

Spray a muffin tin with cooking spray. Evenly divide the veggie mixture among 12 cups. Fill with the eggs until about 3/4 full.

Bake for 15 minutes, or until the eggs are cooked through. Remove from the oven and let cool.

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