Description
These Veggie-Packed Broccoli & Mushroom Egg Cups are a delicious and healthy breakfast option, packed with nutritious vegetables and cheese. Perfect for meal prep, they are easy to make and great served warm or on-the-go.
Ingredients
Scale
Egg Mixture
- 6 eggs
- 1/2 cup finely chopped broccoli florets
- 1/4 cup sautéed mushrooms
- 2 tbsp grated Parmesan (or nutritional yeast for vegan)
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup diced bell peppers (optional)
Toppings and Cooking
- 1 tbsp olive oil
- 1/4 cup shredded mozzarella (or dairy-free alternative)
- Cooking spray or muffin liners
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or line it with muffin liners to prevent sticking.
- Sauté Mushrooms: Heat olive oil in a small skillet over medium heat. Add the mushrooms and sauté for 3-4 minutes until they become tender and slightly browned.
- Mix Ingredients: In a large bowl, whisk the eggs thoroughly. Stir in the chopped broccoli, sautéed mushrooms, grated Parmesan, garlic powder, salt, black pepper, and the optional diced bell peppers until well combined.
- Fill Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin cups, filling each about three-quarters full. Sprinkle shredded mozzarella on top of each cup.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg cups are set and the tops are slightly golden brown.
- Cool and Serve: Allow the egg cups to cool for a few minutes before carefully removing them from the tin. Serve warm or store in the refrigerator for later use.
Notes
- You can substitute Parmesan and mozzarella with dairy-free alternatives for a vegan version.
- Bell peppers are optional but add extra color and flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat egg cups gently in a microwave or oven before serving.
- Adding herbs like parsley or chives can enhance the flavor.
