Veggie-Packed Egg Cups Recipe

Veggie-Packed Egg Cups Recipe

These egg cups with broccoli and mushrooms, which are high in protein, make a tasty and healthy breakfast or snack. They are ideal for meal prep and are simple to make.

These veggie-packed egg cups are the ideal balance of tasty, handy, and healthful! They are a fantastic breakfast, snack, or even a quick lunch because they are full of vibrant vegetables and protein-rich eggs. They can also be customized.

To suit your tastes, add your preferred cheese, herbs, and vegetables. A delightful nibble that is high in nutrients and low in carbohydrates, these egg cups are baked to perfection. These egg cups will be a hit whether you’re meal planning for the week or you’re just searching for a quick and simple choice.

Ingredients(Makes 12 muffins)

6 large eggs

½ cup finely chopped broccoli florets

¼ cup sautéed mushrooms

2 tablespoons grated Parmesan cheese (or nutritional yeast for vegan)

¼ teaspoon garlic powde

¼ teaspoon sea salt

⅛ teaspoon black pepper

Cooking spray or olive oil for greasing

Instructions:

1. Prep:

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin. Chop broccoli and slice mushrooms. Steam broccoli for 2 minutes and transfer to an ice bath, then pat dry.

2.Sauté Mushrooms:

If not pre-sautéed, quickly cook mushrooms in a pan until golden.

3. Mix:

Crack eggs into a bowl, whisk with garlic powder, salt, and pepper. Fold in broccoli, sautéed mushrooms, and grated cheese or nutritional yeast.

4. Bake:

Pour mixture evenly into muffin cups. Bake for 17-19 minutes or until set and lightly golden. Let cool for 5 minutes before removing.

Storage:

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Wrap individually and freeze for up to 2 months. Reheat in microwave.

These egg cups are a great way to start your day with veggies and protein. Enjoy them warm or as a quick snack!

Nutrition Information (per serving)

Calories: 150-200

Protein: 12-15g

Fat: 8-10g

Saturated Fat: 2-3g

Carbohydrates: 6-8g

Fiber: 2-3g

Sugar: 2-3g

Sodium: 200-250mg