A New Weekend Breakfast Staple

While I absolutely LOVE (okay, more like love/hate) the 21 Day Fix Extreme workouts, I give a lot of credit for my results to the Eating Plan, simple to follow meal guide and easy to use containers..and…THE RECIPES. This book has been my food bible since I bought the program. Even though I’m not currently following the meal plan 100% (I will be starting April 13th!), I still refer to the book at least once a day.


One weekend during my first round of the fix, I made the Mini Vegetable Egg Cups from the book. They will now be a weekend breakfast staple in our house. SO GOOD. And so easy!!!


  • Nonstick cooking spray
  • 12 large eggs
  • sea salt (to taste)
  • ground black pepper (to taste)
  • 1 (10-oz) bag of baby spinach; finely chopped
  • 1 medium red bell pepper; finely chopped
  • 2 green onions; finely chopped (I don’t like onions so I leave these out)



  1. Heat oven to 375* F
  2. Light coat a twelve-cup muffin tin with cooking spray
  3. place eggs in a large bowl; whisk to blend
  4. Season with salt and pepper
  5. Add spinach, bell pepper, and onion; mix well
  6. Evenly pour egg mixture into muffin cups
  7. Bake 15-20 minutes, or until a toothpick inserted into the center of cups comes out clean

** I bake for 12-15 minutes and then top eggs with fresh mozzarella cheese and bake another 5 minutes. Once I take them out of oven, I top with diced tomatoes. YUM.


Try it. Enjoy it.

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