This Veggie Egg Cups recipe was given to us by community member, Janice B and it’s perfect for the 17 Day Diet or any low carb way of eating!
The beauty of veggie egg cups is that they are super versatile – you can literally add any veggie combination you want and still end up with a terrific egg cup!
This low carb recipe is a perfect breakfast that’s easy to take with you if you’re pressed for time in the mornings.
Plus, you can easily make them ahead and store them in the refrigerator.
I have more details on how to store and re-heat, so keep reading!
Ingredients for Veggie Egg Cups
Besides eggs and cheese, here are a few of the vegetables you’ll want to gather for the recipe.
Green onions always give a recipe a fresh flavor. If you’re not a fan of these, you can certainly use chives, which are much more mild in flavor.
I love cherry tomatoes! They are a great addition to any dish. I keep these on hand all the time.
I’m not a huge fan of tomatoes, but cherry tomatoes are sweet and plump and full of flavor!
These cherry tomatoes give the Veggie Egg Cups a great pop of color, too!
This recipe calls for frozen spinach. If you use frozen spinach, make sure you let it completely thaw out.
You’ll also want to make sure you drain any excess liquid by placing your thawed spinach in a clean kitchen towel and wring it out to release any extra liquid.
You can certainly use fresh spinach if you want. If you do use fresh, make sure you chop your spinach up so it’s easily combined in your egg mixture.
Red Bell Pepper
I personally think red bell pepper is the star of the veggie show! Red bell pepper is one of my favorites and it’s packed with Vitamin C, so you can’t go wrong here.
If you don’t have red peppers on hand, you can use whatever bell peppers you have.
Now while this recipe calls for green onions, tomatoes, spinach and red bell pepper, you can easily substitute any of these for your favorite vegetables, or what you have on hand.
Some of the ingredients you can use are broccoli, onions, and mushrooms.
chopped In addition to adding in your favorite vegetables, you can easily add in extra protein like turkey sausage or Canadian bacon.
The moral of the story: use what you like and make it your own!
How to Easily Remove Veggie Egg Cups from Muffin Pan
I’ve heard from several others who have made these that they had trouble removing their Veggie Egg Cups, even when baking them in a greased muffin pan.
Want to know a secret? Don’t use a muffin tin!
Use these silicon baking cups instead and they’ll slide out without a problem. Otherwise, you might have a mess on your hands!
How to Store Veggie Egg Cups
These egg cups are the perfect, quick grab-and-go breakfast.
To properly store them, use a sealed container or a sealable bag and place them in the refrigerator for up to a week. You can also freeze these using the same sealable container.
If you decide to freeze them, simply take out a few egg cups a few days before you want to eat them and allow them to thaw in the refrigerator.
How to Re-Heat Veggie Egg Cups
A quick re-heat in the microwave is all that’s needed to warm them up a bit before eating.
If you’re putting them in the microwave already thawed out, a quick 30 second (or even less) re-heat time is necessary.
Other Low Carb Breakfast Recipes
If you enjoy this Veggie Egg Cups recipe and are looking for more low carb breakfast ideas with recipes for the 17 Day Diet, here are a few other healthy breakfast recipes you may want to try:
- Waffle Omelettes
- Breakfast Smoothie for the 17 Day Diet
- Dr. Mike’s Power Cookie for the 17 Day Diet
- Busy Bee’s Superfood Smoothie Recipe
- Skillet Garden Eggs
- Asparagus and Eggs for the 17 Day Diet
- Blueberries and Cream Green Smoothie
- Healthy Homemade Granola
If you make this recipe, I’d love for you to come back and review this recipe below in the recipe card.
Plus, if you’re on social media, make sure you tag me @17ddblog and let me know if you made any customizations to your Veggie Egg Cups! Enjoy!
- 1 16oz carton of egg whites plus 2 whole eggs (lightly beaten) (may use Egg Beaters)
- 1 chopped green onion
- 1 large handful cherry tomatoes, sliced (or more)
- 1/3 cup of frozen spinach, thawed
- 1 red or green bell pepper, chopped
- 1/4 cup shredded Parmesan cheese
- Salt & pepper to taste
- Preheat oven to 350 degrees F.
- In a large bowl, mix all ingredients together. Pour mixture into greased muffin tins or silicone baking cups.
- Bake for approximately 30-35 minutes or until toothpick comes out clean.
Approved all cycles.
Note from Janice: can use cooked broccoli, sliced mushrooms, red onion, red pepper flakes...whatever you have on hand & sounds good!
Yields roughly 9 regular-sized muffin cups (up to 3 cups equal 1 serving)
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