Breakfast Cups

Easy Breakfast Cups

Easy Breakfast Cups, sound like the best healthy options¬†for breakfast under 100 Calorie… ūüėõ
Make them ahead of time and reheat for a busy morning on the go or even as snacks.
They are high in protein, gluten free and taste sooo good.
And you know what’s the best ? these egg muffins are customizable, you can add what ever fillings and toppings you have.

Mostly I like to top these egg muffins¬†with extra freshly shredded cheese. But it’s add extra calories who wants that. So for healthy version I top with¬†chopped avocado and touch of sriracha sauce. YUM…

In addition my hubby’s favorite breakfast was, ¬†Healthy Smoothie Bowl¬†¬†specially on weekends. But it changes to these irritable, easy and healthy breakfast cups. With these yummy ¬†muffins your life is more ENJOYABLE.


Easy Breakfast Cups


Serves 2-3

Easy Breakfast Cups

15 minPrep Time

15 minCook Time

30 minTotal Time

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  • 5 Eggs
  • 1/2 cup tomatoes, chopped
  • 1/2 cup feta cheese
  • 1/2 cup Broccoli, chopped
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup bell pepper, chopped
  • Olive oil for greasing


  • Preheat oven to 350¬įF/180¬įC.
  • In a measuring cup, Crack the eggs and whisk them well.
  • Grease the muffin cups with olive oil.
  • Then Pour the beaten eggs to cups.
  • Add chopped veggies of your choice.I added Broccoli and cheddar cheese, Tomato and feta cheese, Chopped Bell pepper.
  • Bake them about 15 to 18 minutes - until they cooked well and the egg puff up.
  • Let them cool for 5 minutes.
  • You can serve them hot or keep them in refrigerator and reheat.


With the measuring cup you can pour beaten eggs or any mixture easily.




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