overhead view of several egg cups on countertop

6-Ingredient Veggie Egg Cups

These egg cups are gluten-free, keto and convenient!

Course Breakfast, Snack
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 57 kcal


  • 100 ml (0.4 cups) milk
  • 6 large eggs
  • 1 red bell pepper deseeded and chopped
  • 90 g (1.5 cups) spinach sliced
  • 75 g (2.7 oz) brie cheese chopped (or goats cheese)
  • Salt to taste


  1. Preheat oven to fan assisted 160C / 180C / 350F /gas 4. And oil a 12-hole muffin tray.
  2. Beat together the milk and eggs.
  3. Then mix in the rest of the ingredients.
  4. Divide the egg mix equally in the muffin cups and bake for 18-20 mins or until set.
  5. Let egg cups cool for 5 mins then remove from tray and eat warm or allow to cool completely and eat cold.

Recipe Notes

If you don't have large eggs, you can use 8 medium eggs.

Nutrition Facts
6-Ingredient Veggie Egg Cups
Amount Per Serving
Calories 57 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 85mg 28%
Sodium 64mg 3%
Potassium 104mg 3%
Total Carbohydrates 1g 0%
Sugars 1g
Protein 4g 8%
Vitamin A 24.2%
Vitamin C 17.9%
Calcium 3.8%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.