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Veggie Turkey Egg Cups

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  1. ¼ cup unsweetened almond milk
  2. 12 large eggs, lightly beaten
  3. 1 cup steamed broccoli, coarsely chopped
  4. 1/4 cup chopped green bell pepper
  5. ¼ cup chopped tomato
  6. 1 cup chopped raw spinach
  7. muffin liners
  8. Sea salt and ground black pepper (to taste; optional)
  1. Preheat oven to 350° F. Prepare twelve muffin cups by coating with spray. Set aside.
  2. Combine almond milk and eggs in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.
  3. Evenly divide broccoli, spinach, and bell peppers and place in prepared muffin cups. Muffin liners are great here.
  4. Evenly pour egg mixture over veggie mixture. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of egg cups comes out clean, and eggs are set.
  5. Place 2 in a bagging then into the lunch box. Taste great served hot or cold.