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Cheese and Veggie Baked Egg Cups

    These cheesy vegetable baked egg cups are made with sauteed veggies, eggs and cheese. The perfect high protein, low carb breakfast recipe, these egg cups are ideal for prepping ahead for busy meals on-the-go!

    Cheese and Veggie Baked Egg Cups

    Eggs are my go-to breakfast of choice almost every morning. Usually, it’s a quick fried egg or two while I’m getting my boys out the door to school but I get the chance, I love to prep a big batch of baked egg cups on Sunday to reheat all week long.

    Liz Whisking Eggs
    Pouring Eggs in Cups

    The method is simple and can be swapped out with any veggies, meats or cheeses you have on hand. Most recently I created a vegetarian egg, cheese and veggie version of the baked egg cups but in the past I’ve used hamsausage and even black beans.

    Sprinkling Cups with Cheese
    Liz Baking Egg Cups

    Of course, you can’t have egg bakes without a little cheese. For these, I used shredded Colby jack but feel free to use any shredded cheese you have on hand or even feta cheese.

    Vegetarian Baked Egg Cups

    You can enjoy them warm out of the oven if you’re feeding a crowd or serving brunch. Alternatively, they reheat great all week long. Simply keep them stored in an air-tight container in the refrigerator.

    Veggie Baked Egg Cups

    What ingredients would you add in? I’d love to hear from you. Your fork is waiting.

    Cheese and Veggie Baked Egg Cups

    Cheesy Vegetable Baked Egg Cups

    5 stars
    These cheesy vegetable baked egg cups are made with sauteed veggies, eggs and cheese. The perfect high protein, low carb breakfast recipe!
    PREP: 15 mins
    COOK: 30 mins
    TOTAL: 45 mins
    Servings: 6


    • 1 teaspoon extra virgin olive oil
    • 2 cups sliced veggies (such as onions, peppers, asparagus, etc.)
    • 12 large eggs
    • ½ cup whole milk
    • 8 ounces shredded cheese (any type)
    • salt and pepper (to taste)


    • Pre-heat oven to 350 degrees and spray a muffin pan with cooking spray or use a silicone pan.
    • Heat olive oil in a large skillet over medium-high heat. Add veggies and season with salt and pepper to taste. Saute until veggies are tender, about 7-9 minutes.
    • While veggies are sauteing, use a large bowl and whisk together eggs and milk until light and fluffy; set aside.
      Liz Whisking Eggs
    • Divide cooked veggies evenly between all 12 muffin tins. Pour egg mixture evenly on top of each cup then sprinkle each with cheese.
      Pouring Eggs in Cups
    • Bake until eggs are cooked through, about 25-30 minutes. Serve warm.
      Vegetarian Baked Egg Cups


    Egg cups can be stored in an air-tight container for up to 5 days in the refrigerator. Reheat in microwave when needed.


    Serving: 2cupsCalories: 304kcalCarbohydrates: 5gProtein: 24gFat: 21gSaturated Fat: 9gCholesterol: 454mgSodium: 408mgPotassium: 299mgFiber: 1gSugar: 3gVitamin A: 1085IUVitamin C: 40mgCalcium: 282mgIron: 2mg

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Find more healthy breakfast recipes on my Pinterest!


    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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