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Healthy Egg Cups
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Breakfast
Servings: 9 Cups
Ingredients
  • 6 large eggs
  • 1 tsp cayenne pepper
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • salt and pepper, to taste
  • 1 handful baby spinach, roughly chopped
  • 1 large tomato, diced
  • 1/2 red capsicum, diced
Instructions

  1. Preheat oven to 180C (350F). Line a muffin tin with 9 muffin papers and set aside. 

  2. Crack the eggs into a large bowl and whisk thoroughly. Add in cayenne pepper, basil, oregano, salt and pepper, and whisk to combine. 

  3. Into each muffin paper, evenly distribute the chopped spinach, tomato and capsicum. Pour in the egg mixture to each muffin paper, ensuring you only fill them up 3/4 full. Once the egg mixture is evenly distributed, place the muffin tin in the oven. 

  4. Cook for around 15 minutes, or until the egg cups are golden brown on the top and have risen. Remove from the oven and allow to cool before putting in a container. Store in the fridge for up to a week.