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Egg Veggie Breakfast Cups

Egg Veggie Breakfast Cups: 6 Quick & Easy Recipes

  • Author: basmer
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Egg Veggie Breakfast Cups are a nutritious and convenient breakfast choice for busy mornings. These portable egg cups are filled with colorful vegetables and can be customized with your favorite ingredients. They are easy to prepare, bake, and store, making them a fantastic option for meal prep or a quick grab-and-go breakfast.

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup milk (or a non-dairy alternative)
  • 1 cup diced vegetables (such as bell peppers, spinach, onions, zucchini, or tomatoes)
  • 1/2 cup shredded cheese (such as cheddar, feta, or mozzarella)
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon onion powder (optional)
  • Fresh herbs (like parsley or chives) for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or line it with silicone muffin liners.
  2. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
  3. Stir in the diced vegetables and shredded cheese until evenly distributed.
  4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
  5. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg is set and the tops are lightly golden.
  6. Allow the breakfast cups to cool in the pan for a few minutes before removing them.
  7. If desired, garnish with fresh herbs before serving.
  8. Serve warm or let them cool completely before storing.

Notes

  • Add cooked bacon, sausage, or ham for extra protein.
  • Experiment with different vegetables based on your preferences.
  • Add spices like paprika or chili powder for a kick.
  • Serve with fresh fruit or whole grain toast.
  • Fill each muffin cup only about 3/4 full to prevent overflow.
  • Ensure the muffin tin is well-greased or use silicone liners.
  • Bake until the eggs are fully set.
  • Can be stored in the refrigerator for up to 4 days.
  • Can be frozen for up to 2 months.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 120
  • Sugar: N/A
  • Sodium: N/A
  • Fat: 8g
  • Saturated Fat: N/A
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: 2g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: N/A

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Find it online: https://www.recipesmolly.com/egg-veggie-breakfast-cups/