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Veggie-Packed Breakfast Egg Cups

Veggie-Packed Breakfast Egg Cups
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These Veggie-Packed Breakfast Egg Cups are a quick, healthy, and protein-rich option for busy mornings or meal prep. Made with eggs, vibrant veggies, and melty cheese, they’re baked to golden perfection in a muffin tin. Perfect for breakfast on the go or a snack any time of day.

Ingredients

Scale

Egg Mixture:

  • 6 large eggs
  • 1/4 cup milk (dairy or non-dairy)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder (optional)

Fillings:

  • 1/4 cup diced tomatoes (seeds removed)
  • 1/4 cup chopped spinach
  • 1/4 cup diced bell peppers (any color)
  • 1/4 cup cooked chicken or turkey breast (optional)
  • 1/3 cup shredded mozzarella or cheddar cheese

Garnish:

  • Fresh parsley or cilantro, chopped

Instructions

  1. Preheat the Oven:
    Preheat your oven to 375°F (190°C). Grease a 6-cup muffin tin or line it with silicone liners for easy cleanup.
  2. Prepare the Egg Mixture:
    In a medium bowl, whisk the eggs with milk, salt, black pepper, and garlic powder if using. Whisk until smooth and airy.
  3. Chop and Prep Fillings:
    Dice the tomatoes, spinach, and bell peppers into small pieces. If using cooked chicken or turkey, dice it as well.
  4. Layer the Fillings:
    Divide the vegetables, optional chicken, and shredded cheese evenly into each muffin cup, filling about halfway.
  5. Add the Egg Mixture:
    Pour the prepared egg mixture over the fillings. Fill each cup about 3/4 full, leaving space for the eggs to puff up.
  6. Bake:
    Bake for 18-20 minutes, or until the egg cups are set and golden. Insert a toothpick to check doneness—it should come out clean.
  7. Cool and Garnish:
    Let the muffins cool in the tin for 5 minutes, then gently remove them. Garnish with chopped parsley or cilantro before serving.

Notes

Serving Suggestions:

  • Serve with a slice of crusty toast or a small fruit salad for a balanced breakfast.
  • Great as a high-protein snack on their own.

Storage and Reheating:

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Wrap individually in plastic wrap and freeze for up to 2 months.
  • Reheat: Microwave for 20-30 seconds or warm in a 350°F (175°C) oven for 5-8 minutes.

Tips:

  • Want extra fluffiness? Whisk the eggs thoroughly to incorporate air.
  • Swap spinach for kale, or add mushrooms and zucchini for variety.
  • Avoid overfilling the muffin cups; they rise as they bake.

Find it online: https://cakeshungry.com/veggie-packed-breakfast-egg-cups/