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Veggie Egg Muffin Cups Recipe

Veggie Egg Muffin Cups Recipe
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★★★★★

5.1 from 6 reviews

These Veggie Egg Muffin Cups are a quick, nutritious breakfast option packed with fresh vegetables, leafy greens, and cheese. Perfect for meal prepping, they offer a protein-rich and flavorful start to your day, customizable with your favorite veggies and herbs.

Ingredients

Scale

Egg Mixture

  • 12 large eggs

Vegetables

  • 1 cup leafy greens (like kale or spinach), chopped
  • 1 cup chopped veggies (such as tomato or bell pepper)

Cheese and Herbs

  • 1 cup cheese (shredded mozzarella, cheddar, goat cheese, or feta)
  • ¼ cup fresh herbs (optional) (like chopped basil or curly parsley)

Seasoning

  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prep the Oven and Muffin Tin: Preheat your oven to 350°F (180°C). Lightly grease a 12-cup muffin tin with nonstick cooking spray to ensure the egg cups release easily after baking.
  2. Whisk the Eggs: Crack the 12 large eggs into a large bowl and whisk vigorously until the mixture is smooth and uniform in texture, ensuring a fluffy base for your muffin cups.
  3. Assemble the Muffin Cups: Evenly distribute your chosen vegetables, leafy greens, cheese, and fresh herbs into each muffin cup. Pour the whisked eggs over the add-ins in each cup until they are about three-quarters full to allow space for the eggs to expand while baking.
  4. Bake the Egg Cups: Place the muffin tin into the preheated oven and bake for approximately 15 minutes or until the eggs are fully set and firm to the touch. Cooking time may vary slightly depending on your oven.
  5. Serve or Store: Once baked, carefully remove the egg muffin cups from the tin. They can be served immediately seasoned with a sprinkle of salt and pepper, or stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 1 month for convenient future meals.

Notes

  • Feel free to customize your muffin cups with different vegetables, cheeses, and herbs according to your preferences.
  • For a dairy-free version, omit the cheese or use a vegan cheese alternative.
  • Make sure not to overfill the muffin cups to avoid spills during baking.
  • These muffin cups reheat well in the microwave for quick breakfasts.
  • Use fresh herbs for the best flavor, but dried herbs can be substituted if needed (use about one-third the amount).

Nutrition

Keywords: egg muffin cups, veggie breakfast, healthy breakfast, meal prep eggs, baked eggs, savory muffins

Find it online: https://thefoodrecipe.com/veggie-egg-muffin-cups-recipe/