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Turn ordinary eggs and veggies into protein-rich breakfast bites that streamline your mornings. These tasty cups mix soft vegetables, gooey cheese, and well-flavored eggs in handy, easy-to-carry portions that work great for advance cooking or rushed morning meals.
After making many versions, I've found that the secret lies in how you prep your veggies and the careful way you add seasonings.
Key Ingredients
- Large Eggs: At room temp
- Cremini Mushrooms: Chopped small
- Fresh Broccoli: Tiny florets
- Bell Peppers: Cut into small cubes
- Grated Parmesan: Freshly grated works best
- Mozzarella: Full fat type
- Fresh Garlic: Finely chopped
- Extra Virgin Olive Oil: For cooking veggies
- Italian Seasoning: Good mixed herbs
- Sea Salt and Black Pepper: Add to your liking
Step-by-Step Cooking Guide
- 1. Preparation Phase:
- Get your oven hot at 350°F. Coat a 12-cup muffin pan with olive oil spray. Cut all veggies the same size so they cook evenly. Warm olive oil in a big pan over medium heat.
- 2. Vegetable Cooking:
- Cook mushrooms until they get juicy and start browning, around 5-6 minutes. Toss in broccoli and peppers, cook till they're just tender. Put in garlic, stir for 30 seconds until you can smell it. Add salt and pepper. Let it cool a bit.
- 3. Egg Mixture:
- Beat eggs until they're light and bubbly. Mix in Parmesan, Italian herbs, salt, and pepper. Gently stir in your cooked veggies, making sure they're spread out evenly.
- 4. Filling Method:
- Put egg mix into each muffin cup, filling about ¾ way. Sprinkle mozzarella on top. Don't fill too much as eggs will puff up while baking.
- 5. Baking Process:
- Cook for 20-25 minutes until eggs set and tops turn slightly golden. Stick a toothpick in one to check if it's done. Let them sit in the pan for 5-10 minutes before taking them out.
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Smart Storage and Serving Ideas
Good storage keeps these egg cups tasting fresh. Put cooled cups in a sealed container in the fridge for up to five days. If you want them to last longer, wrap each cup on its own and freeze for up to three months. When you're ready to eat them, thaw in the fridge overnight. Warm them up in the microwave for 20-30 seconds or in a 350°F oven till they're heated through.
Tasty Food Combos
These protein-filled egg cups go great with breakfast favorites. Eat them with a bowl of fresh fruit, whole grain bread, or some Greek yogurt with toppings. For a bigger brunch, lay them out with avocado toast, potatoes from the oven, and fresh OJ. They taste amazing with a mug of coffee or herbal tea.
Mix It Up Your Way
Make these egg cups fit your own taste buds. Try a Greek style with spinach, feta, and dried tomatoes from the sun. Go for a Mexican feel with colorful peppers, onions, and spicy jack cheese. Or make them Italian with basil, mozzarella, and little tomatoes. You can mix and match with whatever veggies and cheeses you love most.
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Frequently Asked Questions
- → Can I use frozen broccoli?
- Absolutely, just make sure you thaw it completely and pat it dry to get rid of extra water.
- → Is this recipe vegan?
- Not how it's written here, but you can easily make it vegan by swapping Parmesan for nutritional yeast and using plant-based cheese.
- → How long do these egg cups stay fresh?
- Keep them in a sealed container in your fridge and they'll stay good for up to 4 days.
- → Can I freeze the egg cups?
- You sure can. They'll keep in the freezer for up to 2 months. Just warm them up in the microwave or oven when you're ready to eat.
- → What if I don't have a muffin tin?
- No problem. Try using ramekins or small oven-safe dishes instead. You might need to cook them a bit longer or shorter depending on size.