21 Day Fix Extreme – Mini Vegetable Egg Cups

Mini Vegetable Egg Cups

Makes 6 servings (2 cups each)

egg cups image







21 DFX Mini Veggie Egg Cups


Nonstick cooking spray
12 large eggs
1 (10 oz) bag baby spinach, finely chopped
1 medium red bell pepper, finely chopped
2 green onions, finely sliced
Himalayan salt, pepper to taste (optional)

1. Heat oven to 375 degrees F.
2. Lightly coat a twelve-cup muffin tin with spray. (make sure to spray sides too.)
3. Place eggs in a large bowl; whisk to blend. Season with salt and pepper if desired. Season with salt and pepper if desired.
4. Add spinach, bell pepper, and onions; mix well.
5. Evenly pour egg mixture into muffin cups.
6. Bake for 15 to 20 minutes, or until toothpick inserted into the center of cups comes out clean.

IMG_2824*Mine overflowed, I recommend putting foil in the bottom of oven or place cookie sheet under muffin pan.

*In top picture, it shows 2 for that morning’s breakfast, 4 for fridge for the week and 6 in ziplock for freezing for next week. 🙂

Each serving: 1 Red, 1 Green per serving

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