Mexican Egg Cups


These egg cups are amazing for a quick breakfast on the go or when a quick protein boost is needed! Prep them on Sunday and they’ll last you all week long!

Mexican Egg Cups

  • 9 eggs
  • 1 cup pico de gallo
  • 1/3 cup shredded cheese
  • Everything Spicy Flavor God seasoning (or any seasoning you’d like to use if you don’t have this on hand)
  • nonstick spray
  1. Preheat oven to 350. Spray 10 muffin tins with nonstick spray.
  2. In large bowl, scramble eggs and mix in about 1/2 Tablespoon of seasoning.
  3. Pour egg evenly into tins.
  4. Spoon pico de gallo into tins evenly. Top each cup with cheese.
  5. Sprinkle seasoning over top of each cup. I didn’t measure this out, as I just sprinkled a little bit directly from the container.
  6. Bake egg cups for 15-20 minutes. Carefully remove each cup from the muffin tin with knife. They should pop right out, but work slowly so you don’t cut through the cup.
  7. Allow to cool fully either on a cooling rack or paper towel. Store in a ziploc bag in the fridge for up to 5 days.


21 day fix serving:
2 cups = 1 red 1 green 1/2 blue

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