Mornings are super busy for all of us! It doesn’t matter if you work at home or need to catch the train; need to get the kids up to make it to the bus stop or homeschool. We could all benefit from a quick breakfast that we can grab on the way to whatever we’ve got that day. That’s where these veggie egg cups come in! You can meal-prep them on Sunday and be satisfied (and less stressed) all week. If you have two muffin tins, you can easily double this recipe and be set!
Here’s what you’ll need
This recipe is so easy because you can use literally any veggies you have on hand. Got a few baby carrots languishing? Chop them up! Too much spinach for your salad today? Toss it in tomorrow’s eggs!
Eggs: Eggs are an affordable vegetarian protein and are enjoyed by many. They last a long time in the fridge, so don’t be afraid to stock up! Cheese: I can’t get enough cheese and love to mix up the flavor profile of each egg cup. Some options are shredded mozzarella, cheddar cheese, goat cheese, and feta. Greens: Whether you have spinach or kale in the fridge, both fit right in. Greens add some great flavor without a lot of bulk. Chopping them smaller means the kids won’t notice them as much. Veggies: Here’s where you get creative. Choose your favorites or choose the ones you know you should eat but don’t love the flavor of yet. You might surprise yourself! I really like tomatoes, mushrooms, and bell peppers. Try to avoid any tough root vegetables since they won’t soften enough while cooked in the eggs. Herbs: Snip some herbs, like basil or parsley, from your windowsill garden and throw them in. Fresh herbs can really enhance the flavor of your egg muffins. Seasonings: Salt and pepper are all you really need for these, but cumin and paprika can give them a fun flavor boost. Turmeric would also add some flair.
Breakfast Egg Muffin Cups are simple to make
These come together very quickly. It’s a perfect recipe for introducing kids to cooking. Step 1: PreparePreheat the oven to 350°F and grease a muffin tin (or two!). You definitely don’t want to forget the oil here, as eggs and cheese risk sticking. Maybe you have nifty silicone liners you can use as well, but still grease them. Step 2: Whisk It All TogetherEspecially if you are working with kids or are just a clumsy egg cracker yourself, try cracking the eggs individually into a small bowl. This lets you fish out any stray pieces of shell. Then add each egg to the large bowl and go to town with your whisk. Step 3: Assemble The Egg CupsHere’s the fun part! Everyone gets to customize their fillings. Broccoli and cheese? Tomato-basil? Carrots and red pepper? The sky’s the limit! Pick out your favorite cheese to add, or use the odds and ends you find in your fridge. Step 4: Bake ThemPour the egg mixture over your fillings, and then bake until set. This style of egg is best cooked through and not runny. Step 5: ServeEnjoy! Season yours with salt and pepper. These taste great, both hot and cold!
Breakfast is Served
Whether you’re taking these on the go or making them for Sunday brunch, you need some pairings!
Chocolate Avocado Smoothie: If you are taking these egg cups in the car, don’t forget to have a smoothie to wash them down with. Strawberry Chia Oatmeal Cookies: Cookies for breakfast? You betcha! These make the perfect finger food—egg cup in one hand, breakfast cookie in the other. Stewed Apples: Serve these over yogurt in a small bowl, along with some buttered toast and, of course, egg cups on the side.
