Super Simple Egg Cups
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 18 whole, organic eggs
  • ⅓ cup tricolor peppers diced (can sub other veggies)
  • ⅓ cup Mexican shredded cheese (if you tolerate dairy)
  • 2 tsp sea salt
  • 1-2 tsp black pepper
  • (any other spices you desire)
  1. Preheat oven to 325 degrees F. Coat cupcake tin with nonstick spray or melted butter. In a large mixing bowl crack in 18 eggs. Whisk well. Mix in veggies and salt and pepper. Pour in egg batter to fill a little more than ¾ of the way. Eggs will rise quite a bit while cooking but will deflate once they cool. Bake for about 18-20 minutes. I choose lower heat for longer so that the outside edges don't get too tough when you go to reheat them the next day. Stick a fork in the middle and it should come out clean, but the top may look slightly wet in the center still.
Nutrition Information
Serving size: 1 cup Calories: 80-90 Carbohydrates: <1 Sugar: 0 Protein: 9
Recipe by 💪🏽 Body Transformations with Briana Michel at