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tomato zucchini egg cup
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5 from 1 vote

Tomato Zucchini Egg Cup

Egg cups are a quick and easy solution for breakfast and packing into school or work lunches.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Sides and Salads
Cuisine: American
Servings: 3
Calories: 134kcal



  • Preheat the oven to 350 degrees F.
  • Grease a 12 cup muffin pan.
  • Thinly slice tomato and place one slice in the bottom of each cup. Thinly slice the onion and place rings on top of the tomato. Slice the zucchini to a medium thickness and layer on top of the onion.
  • Sprinkle the parsley evenly between all cups. Season with kelp (or salt) and ground black pepper.
  • Crack an egg in each cup so that it covers the vegetables or whisk all 12 eggs in a medium mixing bowl and pour evenly over each cup.
  • Sprinkle optional cheese on top of each egg cup.
  • Bake for 12 to 15 minutes, until the egg is cooked through and the middle is set.
  • Serve hot or cool on a wire rack to prepare for a packed lunch. Store leftovers in the fridge or freezer.


Substitute salt if you do not have kelp on hand.


Serving: 4muffins | Calories: 134kcal | Carbohydrates: 8g | Protein: 28g | Fat: 24g | Saturated Fat: 1g | Sodium: 14mg | Fiber: 6g | Net Carbohydrates: 2g
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