Spinach & Broccoli Egg Cups

Green eggs and ham, minus the ham anyone???

These egg cups are the essence of an easy make-ahead breakfast. They are great to eat right out of the oven or reheated a day or two later.

My favourite way to eat eggs is a broccoli and cheese omelette made a-la-dad, so it is not surprising that these egg cups are a close second for breakfast favourites in my books.

Servings: 12 egg cups


5 eggs
1 package of frozen spinach (thawed & squeezed to remove excess moisture)
1/2 yellow pepper diced
1/2 crown of broccoli diced
1/2 onion diced
3/4 cup grated cheddar cheese
Oil (for muffin pan)

1) Whisk eggs in large bowl and set aside. 2) Dice broccoli and steam in microwave or in a pot on the stove until it is 1/2 cooked and place aside. 3) Dice yellow pepper, onion. 4) Add diced broccoli, onion, pepper, frozen spinach (squeezed) and 1/4 cup of grated cheese to eggs and whisk until fully mixed. 5) Oil muffin pan well. (I didn’t oil enough and the cups stuck slightly when I tried to removed them) 6) Divide mixture among the 12 cups in your well oiled muffin tin. 7) Top egg mixture in the cups with grated cheese. 8) Place in 350 F oven for approximately 15-20 minutes. Check at 15 minutes. 9) Remove pan from oven when the eggs cups are solid to the touch 10) Run a knife around the edge as soon as they are removed. 11) Enjoy with a delicious cup of coffee or green tea! I also snacked on some square rice crackers with almond butter on the side.

These eggs would have been delicious with some bacon, turkey bacon, or mushrooms added in. The options are endless!

Question of they day: What is your favourite make ahead breakfast? Day old oatmeal is one of my favourites. The extra day allows the flavours meld together. Delish!