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Turn ordinary eggs and veggies into protein-loaded breakfast bites that simplify your mornings. These tasty cups mix crisp vegetables, gooey cheese, and well-flavored eggs in handy, easy-to-carry portions that work great for weekly prep or busy morning meals.
After making countless batches, I've learned that cutting veggies the right way and adding just enough spices creates the tastiest egg cups.
Key Ingredients
- Large Eggs: At room temp
- Cremini Mushrooms: Chopped small
- Fresh Broccoli: Tiny florets
- Bell Peppers: Cut into tiny cubes
- Grated Parmesan: Go for fresh
- Mozzarella: Whole milk type
- Fresh Garlic: Finely chopped
- Extra Virgin Olive Oil: For cooking veggies
- Italian Seasoning: Good mix
- Sea Salt and Black Pepper: As needed
Step-by-Step Guide
- 1. Get Ready:
- Heat your oven to 350°F. Coat a 12-cup muffin tin with olive oil spray. Cut all veggies into small, same-sized pieces so they mix well. Warm olive oil in a big pan over medium heat.
- 2. Cook Your Veggies:
- Cook mushrooms until they get juicy and start browning, about 5-6 minutes. Toss in broccoli and peppers, cook until slightly soft. Mix in garlic, cook just 30 seconds until you can smell it. Add salt and pepper. Let cool a bit.
- 3. Mix Eggs:
- Beat eggs until they look fluffy. Mix in Parmesan, Italian seasoning, salt, and pepper. Gently add cooked veggies, making sure they're spread out evenly.
- 4. Fill Cups:
- Pour egg mix into each muffin cup, filling them ¾ full. Sprinkle mozzarella on top. Don't fill too much since eggs puff up while cooking.
- 5. Bake Them:
- Cook for 20-25 minutes until eggs are firm and tops look slightly golden. Check with a toothpick to make sure they're done. Cool in the pan for 5-10 minutes before taking them out.
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Keeping and Eating Tips
Good storage keeps these egg cups yummy for days. Pop cooled cups into an airtight box in the fridge for up to five days. Want them to last longer? Wrap each one separately and freeze for up to three months. When you're ready to eat, thaw them overnight in the fridge. Warm them up quickly in the microwave for 20-30 seconds or in a 350°F oven until they're hot.
Tasty Combos
These protein-rich egg cups go great with other breakfast foods. Enjoy them with a bowl of fresh fruit, whole grain toast, or a cup of Greek yogurt. For a special brunch, serve them alongside avocado toast, crispy potatoes, and freshly squeezed orange juice. They taste amazing with a hot cup of coffee or tea.
Mix It Up
Make these egg cups your own way. Try a Mediterranean style with spinach, feta, and sun-dried tomatoes. Go Southwest with peppers, onions, and spicy jack cheese. Or make them Italian with basil, mozzarella, and little tomatoes. You can't go wrong with your favorite veggie and cheese combos.
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Frequently Asked Questions
- → Can I use frozen broccoli?
- Sure! Just defrost it and blot off any extra moisture to avoid sogginess.
- → Is there a vegan option?
- Yes, you can replace Parmesan with nutritional yeast and use non-dairy cheese.
- → How long do they last?
- Store them in a sealed container in the fridge for up to 4 days.
- → Can I freeze these?
- Yes, they freeze well for up to 2 months. Warm them up in the oven or microwave when ready to eat.
- → What happens if I don’t have a muffin tray?
- No worries! You can use ramekins or other oven-safe dishes. Just keep an eye on the baking time.