Festive Egg Cups

Sarah Kaminski
Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Servings 5


  • 1 sweet bell pepper chopped
  • 1/2 pound (8oz) arugula
  • 1/2 bunch (3-4) green onions chopped
  • coconut oil
  • 1 dozen eggs
  • 4 ounce log soft goat cheese
  • salt & pepper to taste
  • 8-10 slices prosciutto/Parma
  • 6 c fruit any variety


  • Preheat oven to 375*
  • While oven heats, sauté greens & bell pepper in 1/2 Tbsp coconut oil in a large frying pan.
  • Allow veggies to cool OR rinse cooked veggies with cool water. Drain veggies and squeeze (literally!) to release excess water
  • Chop prosciutto.
  • Then, grease muffin tins lightly with coconut oil.
  • Crack one egg in each muffin. Add cooked veggies and a few pinches of cheese to each muffin.
  • Top with salt & pepper.
  • Bake for 12-15 minutes for a softer yolk, 20 minutes for a firm yolk.
  • Store in the fridge to have on hand with fruit for quick grab & go breakfasts all week long. Enjoy cold right out of the fridge, or reheat in the microwave!
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