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Healthy Baked Egg Cups


  • 6 large eggs
  • 1 cup egg whites (or another 6 eggs)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon coconut oil
  • 1/2 orange bell pepper, chopped
  • 1/2 cup yellow onion, chopped
  • 1 cup broccoli, chopped into small pieces
  • 1 cup mushrooms, sliced
  • 1/3 cup feta
  • 2 Tablespoons fresh parsley
  • cooking spray (I use coconut oil)


  1. Preheat oven to 375°.
  2. Spray twelve-cup muffin tin with cooking spray or line with silicone baking cups. I sprayed the silicone baking cups with spray, just to be on the safe side.
  3. Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper.
  4. Meanwhile, heat a skillet over medium heat with 1 teaspoon oil. Add in chopped veggies (bell pepper, onion, broccoli and mushrooms) and cook for about 5-6 minutes, until they’re a little soft and the onions are fragrant.
  5. Add sauteed veggies into the bowl with the whisked eggs. Add in feta and parsley and mix well.
  6. Pour egg mixture into muffin cups evenly. I used a ⅓ cup measuring cup to pour each one.
  7. Bake for 17-20 minutes, or until the egg cups are no longer jiggly and an inserted toothpick comes out clean. Allow cups to cool and enjoy immediately.

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