Veggie + Beyond Bacon Egg Cups with Veggies Mixed in

Veggie + Beyond Bacon Egg Cups

recipe courtesy of Abby Krueger at The Balanced Whisk


  • 8 Large Eggs
  • 1/2 cup Tomatoes, diced
  • 1/2 cup Bell Peppers
, diced
  • 1/2 cup Spinach, diced
  • 1/4 cup Crunchsters Beyond Bacon Crunchy Mung Beans
  • 1 tsp Black Pepper



  1. Preheat oven to 400 F.
  2. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
  3. In a large mixing bowl, crack in eggs and whisk together with black pepper.
  4. Stir in tomatoes, peppers and spinach.
  5. Divide evenly into muffin cups filling each about 2/3 full.

  6. Top each cup with bacon flavored mung beans.
  7. Bake in preheated oven for 12-16 minutes, or until set!