Memory Morsels:

Eggs are high in choline, which is an essential nutrient that aids brain function in adults. Choline is used to maintain the structure of all cell membranes. Choline also serves as the key ingredient in the manufacture of neurotransmitters, so that brain cells can communicate between each other and with muscle cells.

Egg Muffin Cup

Egg Muffin Cup Prep time: 10 mins Cook time: 15 mins Serves: 6


  • 2 tbsp - coconut oil
  • 1/2 cup - orange pepper (measured after chopping)
  • 1/2 cup - zucchini (measured after chopping)
  • 1/2 cup - yellow onion (measured after chopping)
  • 2 cups - baby spinach roughly chopped (measured/packed before chopping)
  • 1/2 cup mushrooms (measured before chopping)
  • 2 tbsp - nutritional yeast
  • 1 tbsp - braggs liquid aminos
  • 6 - whole eggs
  • 2 - egg whites
  • Salt, to taste
  • GARNISH: Hot sauce, optional for drizzling on top!


  1. 1 Preheat oven to 350 degrees F.
  2. 2 Grease a standard 12-slot muffin pan with coconut oil and set aside.
  3. 3 Heat a large non stick skillet over medium heat.
  4. 4 Once hot, add in coconut oil, orange pepper and onion.
  5. 5 Saute 5 minutes, or until peppers are tender.
  6. 6 Add zucchini and and mushrooms and cook for another 1-2 minutes.
  7. 7 Add in spinach and braggs liquid aminos and cook until spinach wilts.
  8. 8 Season with salt and remove from heat.
  9. 9 Crack eggs/egg whites and nutritional yeast into a large 4 cup measuring cup and whisk together.
  10. 10 Stir in cooked veggies.
  11. 11 Pour the egg/veggie mixture evenly into the prepared muffin pan.
  12. 12 Bake for 15 minutes, or until the tops are firm to the touch and eggs are cooked.
  13. 13 Cool slightly and serve immediately!
  14. 14
  15. 15


Leftovers can be stored in an airtight container in the fridge for about 4 days. To reheat, pop them in the oven for 8 minutes at 200F.
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