Power-Packed Veggie Cups
Craving a savory breakfast that actually keeps you satisfied? These veggie cups are about to become your weekly meal prep obsession! Perfect for busy women who refuse to settle for sugary pastries or skipped meals.
I always reach for the cleanest ingredients possible - organic pasture-raised eggs, fresh seasonal vegetables, and pure ingredients that make your body thrive. When we fuel ourselves with real food first thing in the morning, we're setting the tone for sustained energy, mental clarity, and that radiant confidence that comes from taking care of ourselves.
The magic? Prep a dozen on Sunday, grab two on your way out the door all week. It's like having a personal chef who specializes in busy woman nutrition!
Why This Breakfast Powers Your Day
Craving a savory breakfast that actually keeps you satisfied? These veggie cups are about to become your weekly meal prep obsession! Perfect for busy women who refuse to settle for sugary pastries or skipped meals. I always reach for the cleanest ingredients possible - organic pasture-raised eggs, fresh seasonal vegetables, and pure ingredients that make your body thrive. The magic? Prep a dozen on Sunday, grab two on your way out the door all week.
Why this breakfast powers your day: Eggs deliver complete protein for hormone balance, kale fights fatigue with iron, tomatoes give you glowing skin with lycopene, feta supports bone health, and fresh herbs naturally detox daily stress. Each serving packs 18g protein and targeted nutrition for every season of womanhood - student life, career climbing, mom mode, active lifestyles, and hormone support. They're delicious cold or warmed for 30 seconds, perfect for eating anywhere from your desk to the school pickup line.
CLEAN INGREDIENTS (Choose organic when possible)
Cooking spray or olive oil, for the pan
8 large eggs (organic, pasture-raised preferred)
⅓ cup unsweetened almond milk
1 garlic clove, minced
¼ teaspoon Dijon mustard
2-4 tablespoons fresh dill, chopped
½ teaspoon sea salt
Fresh black pepper to taste
2 small kale leaves, finely shredded
1 cup cherry tomatoes, halved
¼ cup scallions, chopped
⅓ cup crumbled feta cheese
METHOD
Prep your space: Preheat oven to 180°C. Spray muffin pan generously with cooking spray (trust me on this!).
Create your base: In a large bowl, whisk together eggs, almond milk, garlic, mustard, most of the dill (save some for pretty garnish), salt, and several generous grinds of pepper.
Build your cups: Pour just a splash of egg mixture into each muffin cup. Divide your beautiful veggies and feta evenly between cups, then pour remaining egg mixture on top.
Bake to perfection: 20-22 minutes until eggs are set and lightly golden. Garnish with remaining fresh dill because we eat with our eyes first!
DELICIOUS VARIATIONS
Mediterranean Goddess: Add sun-dried tomatoes, olives, and fresh basil
Green Machine: Spinach, asparagus, and goat cheese for extra iron power
Southwestern Spice: Bell peppers, jalapeños, and pepper jack cheese
Fall Harvest: Roasted sweet potato, sage, and cheddar for cozy autumn mornings
PRO TIPS
Make them on Sunday for the entire work week
Store in glass containers for easy reheating
Double the batch and freeze half for those extra-busy weeks
Perfect ratio: 8 eggs fills exactly 12 standard muffin cups
NUTRITION FACTS (Per 2 veggie cups)
Calories: 240
Protein: 18g (36% daily value!)
Healthy Fats: 16g
Carbs: 6g
Fiber: 2g
