Vegetable Egg Cups

Vegetable Egg Cups

Autumn shows how to make her Vegetable Egg Cups, a delicious breakfast recipe from the 21 Day Fix EXTREME Nutrition Plan. These healthy egg muffins are easy to make and are a great grab-and-go breakfast. Extra vegetable cups can be stored in the fridge and reheated in the microwave. Two egg cups are equivalent to 1 red container and ½ green container.

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mini vegitable egg cups
3.84 from 96 votes

Vegetable Egg Cups

These easy Vegetable Egg Cups are a great grab-and-go breakfast. Extra egg cups can be stored in the fridge and reheated in the microwave.

Course Breakfast
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 6 Servings (2 each)
Calories 157 kcal
Author BODi


  • Nonstick cooking spray
  • 12 large eggs
  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 1 (10 oz.) bag baby spinach chopped
  • 1 medium red bell pepper chopped
  • 2 green onions chopped


  1. Heat oven to 375° F.

  2. Lightly coat a regular twelve-cup muffin tin with spray. Set aside.

  3. Place eggs in a large bowl; whisk to blend. Season with salt and pepper, if desired.

  4. Add spinach, bell pepper, and green onions; mix well.

  5. Evenly pour egg mixture into muffin cups.

  6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of cups comes out clean.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Vegetable Egg Cups
Amount Per Serving (2 egg cups)
Calories 157 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 372mg124%
Sodium 252mg11%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.

P90X/P90X2 Portions
1 Protein
1 Vegetable

P90X3 Portions
½ Carb
1 Protein

Portion Fix Containers
1 Red
½ Green

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