Broccoli Mushroom Egg Cups (Print Version)
# Ingredients:
→ Main Components
01 -
6 large eggs
02 -
1/2 cup tiny chopped broccoli bits
03 -
1/4 cup cooked mushroom pieces
04 -
2 tbsp shaved Parmesan (or plant-based flakes for vegan)
05 -
1/4 tsp garlic dust
06 -
1/4 tsp regular salt
07 -
1/8 tsp ground pepper
08 -
1 tbsp cooking oil
09 -
1/4 cup chopped sweet peppers (if you want)
10 -
1/4 cup torn mozzarella (or non-dairy option)
# Instructions:
01 -
Turn on your oven to 375°F (190°C). Spray your muffin tray with non-stick stuff or pop in paper liners.
02 -
Warm up oil in a little pan over medium fire. Toss in mushrooms and cook them for 3-4 minutes till soft. Put them aside.
03 -
Beat eggs in a bowl. Add the broccoli, cooked mushrooms, Parmesan, garlic dust, salt, pepper, and sweet peppers if using. Stir everything together.
04 -
Dump the egg mix into your muffin spots, making sure they're about 3/4 full. Sprinkle the torn cheese on each one.
05 -
Stick them in the hot oven for 18-20 minutes. They're done when the tops look golden and eggs aren't runny.
06 -
Wait a few minutes before taking them out of the tin. Eat them hot or keep them in the fridge for another day.
# Notes:
01 -
Switch it up by throwing in other veggies such as spinach, grated zucchini, or diced onions for different tastes and more goodness.
02 -
Want lighter, airier cups? Beat your eggs longer or add a tiny bit of milk to the mix.