Veggie Egg Cups: Easy and Delicious Breakfast Packed with Flavor
Veggie Egg Cups are a nutritious and flavorful breakfast option that are easy to prepare and perfect for on-the-go meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 egg cups 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup chopped bell peppers
- 1 cup spinach, chopped
- 1/2 cup diced onions
- 1/2 cup shredded cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk the eggs, salt, and pepper together.
- Add the chopped vegetables and cheese to the egg mixture and stir well.
- Grease a muffin tin and pour the egg mixture evenly into the cups.
- Bake in the preheated oven for 20-25 minutes or until the eggs are set.
- Let cool slightly before removing from the muffin tin.
Notes
- Customize the veggies based on your preference.
- Great for meal prep—store them in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 egg cup
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg
Keywords: Veggie Egg Cups, breakfast, healthy recipes