These Vegetarian Egg Cups are perfect for a quick on the go breakfast or when hosting a brunch with family and friends!

Units Scale

1 dozen pasture-raised eggs (we love Vital Farms eggs)

1/2 cup unsweetened nut milk

salt and pepper

6 sundried tomatoes, diced

fresh spinach – add as much as you like

3–4 fresh basil leaves

1/4 cup Parmesan cheese flakes or add as much as you like 🙂

This is what we used to bake the egg cups in a silicone egg/muffin pan

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Preheat the oven to 350°. In a large bowl, crack the eggs and whisk thoroughly. Next, add the milk and salt and pepper (if you like other seasonings, now is a good time to add them) and whisk to combine.
Spray the muffin pan with coconut spray. Add the spinach, sundried tomatoes, basil, and half the cheese in each muffin cup.
Pour eggs over the fillings, make sure each cup is filled evenly. Sprinkle the remaining parmesan cheese over each egg cup and bake for 20-25 minutes. If you are using these as meal prep for breakfast or a snack, we suggest pulling them out of the oven a little earlier. That way when you reheat them, they won’t taste overcooked.