Easy Omelette Egg Cups!

I love quick cooking tips that make my work day that tiny bit easier! I am terrible for never eating breakfast on a weekday. I am often up and out of the house early when I am working from the office, and I tend to skip breakfast.

These little gems have made breakfast "on-the-go" ten times yummier and easier.

Make these the night before you are back in the office or the morning of! I make 12 and using cupcake foils as it helps with the "grab-N-go".

Time: 5 mins prep

Cooking: 5-10mins

Oven time: 15 mins

What you will need:

  • 8: Eggs (beaten with the milk)

  • 70g: Danish Feta (crumbled)

  • 1/3 Cup: Milk

  • 1 Stem: Spring Onion (chopped finely)

  • 1/4: Brown Onion (diced)

  • 1/2: Yellow Capsicum (diced)

  • 1/2: Zucchini (diced)

  • Cherry Tomatoes (Cut into quarters, only about 6-8 Cherry Tomatoes but you can do more if you please!)

  • A small handful: Spinach and Rocket

  • 1/3 Cup: Vegetable Stock

  • 1 Tablespoon: Olive Oil

  • Pinch of Salt


  1. In a pot, heat up the olive oil and lightly sauté the onion, vegetable stock. zucchini, tomatoes, capsicum until soft. Lastly stir in the spinach and rocket. Set aside, off the heat, to cool slightly.

  2. In a separate bowl, beat the eggs, milk and salt together and add in the feta last.

  3. Mix the vegetable mixture in with the egg mixture and stir.

  4. Spoon the mixture into the cupcake foils and bake on 160 degrees (fan forced) for 10-15 minutes (until egg is no longer raw). Sprinkle with salt once cooked.

  5. Take out to cool - then pack away into containers for your breakfast or lunch snack!


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