Description

These Veggie-Packed Broccoli & Mushroom Egg Cups are a delicious, protein-rich breakfast or snack option, loaded with nutritious vegetables and flavorful cheese. Perfectly baked in a muffin tin, they are easy to make, portable, and customizable with your choice of cheeses or vegan alternatives.

Ingredients

Main Ingredients

6 eggs
1/2 cup finely chopped broccoli florets
1/4 cup sautéed mushrooms
2 tbsp grated Parmesan cheese (or nutritional yeast for vegan)
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
1 tbsp olive oil
1/4 cup diced bell peppers (optional)
1/4 cup shredded mozzarella cheese (or dairy-free alternative)
Cooking spray or muffin liners

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or line it with muffin liners to prevent sticking.
Sauté Mushrooms: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the mushrooms and sauté for 3-4 minutes until tender and lightly browned. Remove from heat.
Mix Egg Base: In a mixing bowl, whisk together the 6 eggs until smooth. Add the finely chopped broccoli, sautéed mushrooms, Parmesan cheese (or nutritional yeast), garlic powder, salt, black pepper, and the optional diced bell peppers. Stir until all ingredients are evenly combined.
Fill Muffin Tin: Pour the egg and vegetable mixture evenly into the muffin cups, filling each about three-quarters full. Sprinkle shredded mozzarella cheese (or dairy-free alternative) on top of each cup.
Bake Egg Cups: Place the muffin tin in the preheated oven and bake for 18-20 minutes until the egg cups are fully set and have a slight golden color on top.
Cool and Serve: Let the egg cups cool for a few minutes in the tin before removing them carefully. Serve warm as a nutritious breakfast or snack, or store in the refrigerator for later consumption.

Notes

You can substitute cheeses with vegan or dairy-free alternatives to make this recipe suitable for vegan diets.
Bell peppers are optional but add extra flavor and nutrients.
Use cooking spray or muffin liners to make removing the egg cups easier and to avoid sticking.
These egg cups can be stored in the refrigerator for up to 4 days and reheated in a microwave or oven.
Adding herbs like chives or parsley can enhance flavor.