Description
These Veggie-Packed Broccoli & Mushroom Egg Cups are a delicious and nutritious breakfast option that is perfect for meal prep or on-the-go mornings. Packed with veggies and protein, they are easy to make and can be customized with your favorite ingredients.
Ingredients
Egg Cups:
- 6 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1 cup chopped broccoli (steamed or blanched)
- 1/2 cup chopped mushrooms
- 1/4 cup diced red bell pepper
- 1/4 cup shredded cheddar or mozzarella cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- cooking spray
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray.
- Prepare the Egg Mixture: In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper. Stir in broccoli, mushrooms, bell pepper, and cheese.
- Fill the Muffin Cups: Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
- Bake: Bake for 18–22 minutes, or until the egg cups are puffed and set in the center.
- Cool and Serve: Let cool for a few minutes before removing from the tin. Serve warm or store in the fridge for up to 5 days.
Notes
- Great for meal prep and grab-and-go breakfasts.
- You can mix and match veggies or add cooked sausage or bacon if desired.
- These freeze well and reheat in the microwave.
