Eggy Cups

These delicious little eggy cups are quick and easy to whip up, super versatile and make for a great lunchbox filler.


  • 6 large free range eggs, beaten
  • 2 heaped tbsp butter, melted 
  • 1.5c cheese, grated - I like to use a mix of parmesan and edam 
  • 1 large courgette, grated & liquid squeezed (switch to your preferred vegetable, or what's in season) 
  • 3-4 tbsp self raising flour 


Combine eggs, butter, cheese & vegetables and mix to combine. Add flour until a nice thick batter is formed. Half fill silicone baking mould & bake in a pre-heated 175 degree oven for 12 minutes. 

Other combos we like to make include:

  • Spinach & onion (sautéed in a little olive oil prior to adding to mixture)
  • Tomato & basil 
  • Olive & feta 
  • Ham & cheese 

Once cooled, these freeze incredibly well, making them perfect for lunchbox prep. 

We use the We Might Be Tiny Silicone Poddies to make a fun snack sized eggy cup. 


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