Egg Muffin Cups

{Update: I decided to go vegan in December of 2016 but I understand not everyone is ready to commit to a fully plant based lifestyle. Hope you enjoy the recipe!}

Breakfast Made Ahead!

Breakfast is so important for helping with weight loss and over all health. I know first hand that missing breakfast is not an option for me (I get hangry.) I have however learned that since I am now a full time stay at home mom, I don’t wake up feeling like I NEED to eat. I’m chalking that up to my lower activity level and the fact that I don’t feel like I have to rush to get anywhere.

I need to be prepared or I don’t do well. I’m a terrible snacker so if I don’t have my meals planned, I tend to snack on things I shouldn’t be…all day long! The key to making meal prepping a success is to keep it simple! Make sure you are preparing things you love to eat too, otherwise you won’t want to eat them.

My favorite breakfast is oatmeal because it’s simple and I can mix it up with nuts, or fruit or different spices. These little muffin cups come in second. I love eggs and I love veggies. I’ve recently cut all dairy and meat from my diet and I only have eggs occasionally, so these little cups are a treat to me!

simple ingred


  • Spinach
  • Broccoli
  • Green Onions
  • Eggs or Egg Whites, approx 1 egg per cup
  • Cheese of your choosing (optional) 1 TBSP per cup
  • Salt and Pepper to taste
  • Coconut Oil Spray

Slightly more than a 1/4 cup of veggies in each cup. Feel free to swap out any of the veggies listed and use different ones. I like bell peppers, cilantro, tomatoes, even black beans (don’t forget to count them as your yellow container if you’re following the portion plans.)

greensStep 1. Preheat oven to 350 degrees and spray muffin cups with Coconut Oil.

chop chop

Step 2. Chop up veggies and divide between muffin cups. Sprinkle each cup with cheese if desired. Salt and pepper if desired, feeling frisky? Try some Cayenne pepper ❤


Step 3. Pour scrambled eggs or egg whites into muffin cups. Make sure they get spread evenly between veggies and cheese. I used a fork to mix them up a bit. When the coconut oil is cold it gets solid, should have wiped it off my pan but ah, who has time for that 😉


Step 4. Bake for approximately 15 to 20 minutes or until no longer liquid in the middle. Keep in mind if you used cheese it will be gooey until cooled.

Step 5. Enjoy! Eat two when cool enough, then let rest cool before throwing into a zip-lock bag and freezing for later. Or throw them in the fridge and warm them up when you’re ready to eat them!


For all you 21 Day Fixers out there, 2 muffins equal approximately 1 red, 1 green and 1/2 blue.


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