Broccoli Mushroom Egg Cups (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 large eggs
02 -
1 tablespoon olive oil
03 -
1/4 teaspoon black pepper
04 -
1/4 cup diced bell peppers (optional)
05 -
2 tablespoons Parmesan cheese (or use nutritional yeast for a plant-based option)
06 -
1/4 cup cooked mushrooms
07 -
1/4 teaspoon garlic powder
08 -
1/2 cup broccoli, finely chopped
09 -
1/4 teaspoon salt
10 -
1/4 cup shredded mozzarella (can swap for dairy-free cheese)
# Instructions:
01 -
Turn on your oven at 375°F (190°C). Use some cooking spray or pop in liners to prep the muffin tray.
02 -
Warm olive oil in a small frying pan on medium heat. Toss in the mushrooms and cook them for around 3-4 minutes until soft. Put them aside.
03 -
Crack the eggs into a bowl and give them a good whisk. Mix in the broccoli, cooked mushrooms, Parmesan, garlic powder, salt, black pepper, and bell peppers (if using).
04 -
Scoop the egg mixture into the muffin tray, filling each spot about 3/4 full. Sprinkle mozzarella on top of each cup.
05 -
Pop the tray into the oven and bake for 18-20 minutes. They should be set and lightly golden when ready.
06 -
Let them rest for a bit before removing them from the tin. Eat them warm or toss them in the fridge for later.
# Notes:
01 -
Switch things up by adding other veggies like zucchini, spinach, or onion to amp up the flavor and nutrition.
02 -
For a fluffier texture, whisk the eggs a bit longer or toss in just a little milk.