Egg and Veggie Breakfast Cups are a nutritious and convenient breakfast option that’s perfect for busy mornings. These portable egg cups are packed with colorful vegetables and can be customized with your favorite ingredients. They’re easy to prepare, bake, and store, making them a fantastic choice for meal prep or a quick grab-and-go breakfast!
Ingredients List
For the Breakfast Cups
- 6 large eggs
- 1/4 cup milk (or a non-dairy alternative)
- 1 cup diced vegetables (such as bell peppers, spinach, onions, zucchini, or tomatoes)
- 1/2 cup shredded cheese (such as cheddar, feta, or mozzarella)
- Salt and pepper to taste
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
- Fresh herbs (like parsley or chives) for garnish (optional)
Timing
Preparing Egg and Veggie Breakfast Cups takes about 10 minutes for prep and 20-25 minutes for baking, totaling approximately 30-35 minutes.
Step-by-Step Instructions
Step 1: Preheat Oven
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or line it with silicone muffin liners.
Step 2: Prepare the Egg Mixture
- Whisk Eggs: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
- Add Vegetables and Cheese: Stir in the diced vegetables and shredded cheese until evenly distributed.
Step 3: Fill the Muffin Tin
- Pour Mixture: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Step 4: Bake the Cups
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg is set and the tops are lightly golden. You can check for doneness by inserting a toothpick into the center of a cup; it should come out clean.
Step 5: Cool and Serve
- Cool: Allow the breakfast cups to cool in the pan for a few minutes before removing them.
- Garnish: If desired, garnish with fresh herbs before serving.
- Enjoy: Serve warm or let them cool completely before storing.
Nutritional Information
Here’s a quick glance at the nutritional profile of Egg and Veggie Breakfast Cups (per cup, assuming 12 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 |
| Protein | 8g |
| Fat | 8g |
| Carbohydrates | 2g |
| Fiber | 1g |
Tips for Customization
- Add Protein: Incorporate cooked bacon, sausage, or ham for added protein and flavor.
- Use Different Vegetables: Feel free to experiment with different vegetables based on your preferences or what you have on hand.
- Spice it Up: Add spices like paprika, chili powder, or hot sauce for a kick.
Serving Suggestions
Egg and Veggie Breakfast Cups pair well with:
- A side of fresh fruit for a balanced breakfast.
- Whole grain toast or avocado for added fiber and healthy fats.
Common Mistakes to Avoid
- Overfilling the Cups: Fill each muffin cup only about 3/4 full to prevent overflow during baking.
- Not Greasing the Tin: Make sure to grease the muffin tin well or use silicone liners to prevent sticking.
- Underbaking: Ensure the eggs are fully set before removing from the oven; they will continue to cook slightly after being taken out.
Storing Tips for the Recipe
Egg and Veggie Breakfast Cups can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for about 30-60 seconds before serving. They can also be frozen for up to 2 months; reheat from frozen in the microwave or oven.
Conclusion
In just about 30-35 minutes, you can create Egg and Veggie Breakfast Cups, a versatile and delicious breakfast option that’s perfect for meal prep or a quick morning meal. With their colorful veggies and protein-packed eggs, these cups are sure to be a hit for everyone in the family!
FAQs
Can I make these breakfast cups ahead of time?
Yes! These breakfast cups are perfect for meal prep and can be made ahead of time. Just store them in the refrigerator or freezer.
Can I use egg substitutes?
Absolutely! You can use egg substitutes or egg whites for a lighter version.
What can I add for extra flavor?
Consider adding herbs like basil, oregano, or dill, or even a sprinkle of cheese on top before baking for extra flavor.
Can I bake these in a different pan?
Yes! You can use a ramekin or a small baking dish, but adjust the baking time as needed since they may require longer to cook through.
Egg and Veggie Breakfast Cups Recipe
Ingredients
- For the Breakfast Cups
- • 6 large eggs
- • 1/4 cup milk (or a non-dairy alternative)
- • 1 cup diced vegetables (such as bell peppers, spinach, onions, zucchini, or tomatoes)
- • 1/2 cup shredded cheese (such as cheddar, feta, or mozzarella)
- • Salt and pepper to taste
- • 1/2 teaspoon garlic powder (optional)
- • 1/2 teaspoon onion powder (optional)
- • Fresh herbs (like parsley or chives) for garnish (optional)
Instructions
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or line it with silicone muffin liners.
Step 2: Prepare the Egg Mixture
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
- Stir in the diced vegetables and shredded cheese until evenly distributed.
Step 3: Fill the Muffin Tin
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Step 4: Bake the Cups
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg is set and the tops are lightly golden. You can check for doneness by inserting a toothpick into the center of a cup; it should come out clean.
Step 5: Cool and Serve
- Allow the breakfast cups to cool in the pan for a few minutes before removing them.
- If desired, garnish with fresh herbs before serving.
- Serve warm or let them cool completely before storing.
