Are you ready to elevate your breakfast game with a dish that's as nutritious as it is delicious? Say hello to Veggie and Cheddar Egg Cups! These delightful little morsels are perfect for busy mornings or a cozy brunch with friends. Packed with protein, vibrant veggies, and gooey cheddar cheese, they’re not just a feast for the eyes but also a satisfying start to your day. Plus, they’re incredibly easy to make and can be prepped in just 10 minutes! Trust us, once you try these egg cups, you'll want to whip them up again and again!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers
- 1/2 cup chopped spinach
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly grease a 6-cup muffin tin with cooking spray or butter to prevent sticking.
- In a medium mixing bowl, crack the 6 large eggs and whisk them together until well combined and slightly frothy.
- Add shredded cheddar cheese, diced bell peppers, and chopped spinach to the whisked eggs. Season with salt and pepper, then gently mix all ingredients until evenly distributed.
- Carefully pour the egg mixture into each muffin cup, filling them approximately 3/4 full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg cups are set and have a light golden color on top.
- Remove from the oven and let the egg cups cool in the tin for 3-5 minutes to help them firm up and make removal easier.
- Use a small spatula or knife to gently loosen the edges of each egg cup, then carefully remove them from the muffin tin.
- Serve warm and enjoy immediately, or store in an airtight container in the refrigerator for up to 3 days.
Tips
- Customize Your Veggies: Feel free to swap out the bell peppers and spinach for your favorite vegetables. Zucchini, mushrooms, or even diced tomatoes can add a unique twist to your egg cups!
- Add Some Spice: If you like a bit of heat, consider adding diced jalapeños or a pinch of red pepper flakes to the egg mixture for an extra kick.
- Cheese Variations: While cheddar cheese is a classic choice, experiment with other cheeses like feta, mozzarella, or pepper jack for different flavor profiles.
- Make Ahead: These egg cups store well in the refrigerator for up to three days, making them a great option for meal prep. Just reheat them in the microwave for a quick breakfast on the go!
- Don't Overfill: When pouring the egg mixture into the muffin cups, be sure to fill them only about 3/4 full. This allows room for the egg to rise while baking without overflowing.
- Use Cooking Spray: To ensure easy removal, generously grease your muffin tin with cooking spray or butter, so your egg cups come out effortlessly.
- Check for Doneness: Baking times may vary depending on your oven, so keep an eye on the egg cups and check for a light golden color on top to ensure they’re perfectly cooked.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 2g
Protein: 10g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 190mg
