Photo of Veggie Egg Cups by WW

Veggie Egg Cups

Total Time
30 min
10 min
20 min
This easy grab-and-go breakfast option is infinitely adaptable. You can use any vegetable, herb, and cheese combo you have on hand. Try broccoli, scallion, and cheddar; red bell pepper, Italian seasoning, and mozzarella; or spinach, oregano, and Parmesan. The amounts listed here give you six egg cups, but you can easily double everything to fill a 12-cup muffin tin.


Cooking spray

6 spray(s)


1 cup(s), chopped

Crumbled feta cheese

6 tbsp(s)

Fresh dill

1 tbsp(s), chopped, or 3/4 tsp dried dill

Raw egg(s)

5 large

Skim (fat-free) milk

2 tbsp(s)

Kosher salt

¼ tsp(s)

Black pepper

¼ tsp(s)


  1. Preheat oven to 350°F. Coat a 6-cup muffin tin with cooking spray. Divide tomatoes evenly among muffin cups. Sprinkle 1 tbsp cheese into each muffin cup, then sprinkle dill evenly into cups.
  2. In a medium bowl, whisk together eggs, milk, salt, and pepper. Pour mixture evenly into muffin cups. Bake until set, 20-22 minutes. Run a thin knife or spatula around edge of each egg cup and gently remove from pan.
  3. Serving size: 1 egg cup


Store leftovers in the fridge for up to 4 days, and reheat in the microwave on High for 30 seconds to 1 minute. SERVING SIZE (1 egg cup) 95 Cal, 6 g Total Fat, 3 g Sat Fat, 243 mg Sod, 2 g Total Carb, 1 g Sugar, 0 g Added Sugar, 0 g Fib, 7 g Prot.