Mini Vegetable Egg Cups

Mini Vegetable Egg Cup Recipe with Autumn Calabrese

Autumn shows how to make her mini vegetable egg cups, a delicious breakfast recipe from the 21 Day Fix EXTREME Nutrition Plan. They’re easy to make and are a great grab-and-go breakfast. Extra egg cups can be stored in the fridge and reheated in the microwave. Two egg cups are equivalent to 1 red container and 1 green container.

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mini vegitable egg cups
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Mini Vegetable Egg Cups

They're easy to make and are a great grab-and-go breakfast. Extra egg cups can be stored in the fridge and reheated in the microwave.

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 Servings (2 each)
Calories 157 kcal
Author Beachbody

Ingredients

  • Nonstick cooking spray
  • 12 large eggs
  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 1 (10oz) bag baby spinach chopped
  • 1 medium red bell pepper chopped
  • 2 green onions chopped

Instructions

  1. Heat oven to 375° F.

  2. Lightly coat a regular twelve-cup muffin tin with spray. Set aside.

  3. Place eggs in a large bowl; whisk to blend. Season with salt and pepper, if desired.

  4. Add spinach, bell pepper, and green onions; mix well.

  5. Evenly pour egg mixture into muffin cups.

  6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of cups comes out clean.

Nutritional Information (per serving):
Calories: 157
Total Fat: 10 g
Saturated Fat: 3 g
Cholesterol: 372 mg
Sodium: 252 mg
Carbohydrates: 3 g
Fiber: 1 g
Sugars: 2 g
Protein: 14 g

P90X/P90X2 Portions
1 Protein
1 Vegetable

P90X3 Portions
½ Carb
1 Protein

Body Beast Portions
2 Vegetable
2 Protein

Portion Fix Containers
1 Red
½ Green

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