cheesy veggie & egg cups // cait's plate

cheese & veggie egg cups

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 cups 1x
  • Category: breakfast
  • Method: baked


these cheesy, veggie-loaded egg cups come together quickly and are completely customizable. make them over the weekend and eat them all week long!



  • 12 eggs
  • 2 tablespoons milk
  • 1 1/2 cups mixed veggies of choice, roughly chopped (I used a mixture of roasted broccoli, roasted sweet potatoes, cherry tomatoes that I quartered and spinach)
  • 1 1/2 cups cheese, finely shredded or crumbled (I used shredded cheddar)
  • Salt & pepper, to taste


  • Preheat the oven to 350 degrees F and spray a 12 cup non-stick muffin pan (I use and love this Wilton one)
  • Add eggs, milk, salt and pepper to a large mixing bowl and whisk until eggs are beaten and everything is fully combined.  Pour from the mixing bowl into a glass measuring cup (or something with a spout for easy pouring). Set aside.
  • Add about 2 tablespoons of the chopped veggies to each cup followed by about 2 tablespoons cheese.
  • Pour the egg mixture into each cup (over the veggie and cheese) until each cup is nearly full.
  • Bake for 20-25 minutes


  • Feel free to experiment with fresh herbs or other spices added into or on top for serving
  • Egg cups can be stored in an airtight container in the fridge for up to 5 days.
  • These can be reheated in the microwave for 60 seconds or oven at 400°F for 5 minutes.

Keywords: eggs, breakfast

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