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2 veggie egg cups stacked on a plate

Veggie Egg Cups

These Veggie Egg Cups are a simple and healthy breakfast to make ahead of time that are 21 Day Fix approved!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 12 eggs
  • 1 cup chopped kale
  • 24 grape tomatoes halved
  • coconut oil


  • Preheat the oven to 350 F. Grease a cupcake tray with coconut oil so that the egg cups slide out easily.
  • Drop one egg into each of the 12 cupcake trays and beat the egg so that the yolk is broken within the cup.
  • Equally distribute the chopped kale into the 12 cups. Add in 2 grape tomatoes halved to each cup. Gently mix the egg mixture in each cup.
  • Bake at 350 F for 10 - 15 minutes.
  • Serve warm or store in an airtight container to warm up in the microwave as an easy and healthy breakfast.