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  • Writer's pictureAmy

Easy Veggie Egg Cups

I wanted to share this easy make-ahead breakfast idea with you all, if you have never made them. These are so easy, and they are nice to heat up as needed. My only recommendation is you use a non-stick muffin pan, I like this non-toxic one, otherwise clean-up is a bear!

You can use whatever veggies you have on hand, or even a breakfast meat like ham, bacon or sausage (just make sure it's all-natural!) is good too. I often make these before we travel, as healthy gluten-free options are very limited on the road. This way I know I'll have something to eat, I just store them in a plastic bag and keep them in a cooler. You can use any traditional flavor combinations if you prefer, like spinach/feta/onion or a southwestern cheddar/bean/peppers too. The possibilities are endless!


1 dozen eggs, beaten in a large bowl

1/2 cup of sharp cheddar cheese (if dairy-free, omit or add a bit of nutritional yeast)

chopped veggies of your choice (whatever you have on hand!)

1/2 cup milk or nut milk

salt and pepper

Heat oven to 350 degrees.

Mix everything together well, and pour into a non-toxic muffin pan. Cook for about 15-20 minutes until cooked through. Let cool and remove from pan, refrigerate and heat as needed.


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