Egg breakfast cups are a healthy and convenient breakfast option. You can easily heat them up throughout the week to ease the busy schedule of a college student, parent, and/or professional. This recipe makes 6 breakfast cups using a variety of ingredients that can be intermixed to create a new flavor cup each time.

Step 1: Gather Materials and Ingredients

Materials Needed:

Measuring cup (or any bowl of appropriate size) to easily scramble and pour eggs
Fork to beat eggs
Knife to cut vegetables/toppings
Cutting board
Vegetable oil (spray or liquid), PAM, butter, or other method to grease muffin tin
- I put olive oil on a paper towel and rubbed on muffin tin
Oven mitts and oven
- Warning: oven will be hot when removing muffin tin at the end so be sure to have oven mitts or another form of protection

Ingredients Needed: (toppings can be interchanged as desired)

5-6 eggs
salt and pepper
1/4 cup spinach leaves
1/8 cup white onion
3-4 red grape tomatoes
1/4 of a bell pepper (color doesn't matter)
2-3 pieces of broccoli (mostly the head)
2 sliced mushrooms (can buy pre-cut in packages at the grocery store)
1/8-1/4 cup of shredded cheese of preference (I used Parmesan and Colby Jack)

Step 2: Prepare and Scramble Eggs

Crack and scramble eggs in measuring cup or another bowl that to easily pour into the tins later.

Step 3: Chop and Dice Toppings

Chop spinach (top right in picture)
Dice tomatoes (bottom left in picture)
Finely dice onion (top middle in picture)
Finely dice bell pepper (top left in picture)
Cut broccoli into small florets (bottom left in picture)
Chop mushroom (bottom middle in picture)
- Warning: be careful and take your time when cutting to avoid injury with knife

Note: You re not strictly bound to a certain cut style and size. The above is merely a suggestion on bet cut for taste.

Step 4: Prepare Muffin Tin

Spray/grease muffin tin (I put olive oil on a paper towel then rubbed it into the muffin tins).

Step 5: Fill Muffin Tin With Ingredients

Place desired mixture of toppings into each tin
- I combined: tomatoes + spinach; bell pepper + onion; tomato + Parmesan; bell pepper + broccoli; broccoli + Colby Jack; Spinach + mushroom
Add pepper and salt as desired
Pour already scrambled eggs evenly into each tin

Step 6: Bake, Wait, and Enjoy!

Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 20 minutes or until set
Remove pan from oven
- Warning: Pan is hot! Use oven mitts or other form of protection
Remove egg breakfast cups from muffin tin using a knife or other flat object
Enjoy!
You can individually freeze, refrigerate, and reheate leftovers to eat later