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Versatile Egg Cups

I already posted a similar recipe (Mini Frittatas with Spinach and Feta) but this one is more my style (so easy and versatile). Basically, if you ever have leftover veggies (raw, sauteed or roasted), throw them in your egg cups.

I also like to add some extra greens, like spinach. Personally, I freeze my fresh spinach and crumple into eggs, smoothies and soups whenever needed.

I also try to add a little carb for morning fuel. In these cups, I suggest adding a shredded potato or sweet potato (raw or cooked).


  • 8 eggs
  • About 1-2 cups of leftover veggies (raw or cooked – chopped)
  • 2 large handfuls of fresh spinach, chopped. If you freeze fresh spinach, you can crumple into small pieces with your hand.
  • 1 medium potato or sweet potato, shredded
  • Salt, pepper and any desired spices (don’t be shy)
  • “Unhealthier” ideas: Feel free to add ham, bacon or sausage to the mixture. You can top egg cups with cheese of choice.


  1. Preheat oven to 350
  2. Whip eggs and add veggies, chopped spinach, shredded potato, and salt/pepper.
  3. Pour mixture into greased cupcake tins or ungreased silicone cupcake molds.
  4. Bake for approximately 25 minutes. Check after 15 min.
  5. Feel free to store leftovers in frig or freezer. When reheating, they are less soggy if you reheat in the over (~10 min).

Makes approximately 12 egg cups

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