Description
Easy Savory Veggie Egg Breakfast Cups That Boost Your Morning Energy
Ingredients
Scale
- 1 cup Bell peppers (Use a mix of colors.)
- 2 cups Spinach (Fresh or frozen.)
- 1 cup Cherry tomatoes (Halved.)
- 1 small Red onion (Finely diced.)
- 6 large Large eggs
- 1/4 cup Milk or cream (A splash.)
- 1 cup Shredded cheese (Cheddar, feta, or mozzarella.)
- 1 teaspoon Salt (To taste.)
- 1 teaspoon Pepper (To taste.)
- 1/4 cup Herbs (Parsley, chives, or basil.)
- 1 cup Cooked bacon or sausage
- 1 cup Mushrooms (Sautéed beforehand.)
Instructions
- Preheat oven to 350°F and grease a muffin tin.
- Chop bell peppers, red onion, and halve cherry tomatoes. Roughly chop spinach.
- Sauté peppers and onions until softened, then add spinach until just wilted, about 2 minutes.
- Crack large eggs into a bowl with milk, shredded cheese, salt, and pepper. Whisk until pale yellow and smooth.
- Spoon veggies evenly into each tin, then pour egg mixture over, filling cups about ¾ full.
- Place tin in preheated oven at 350°F for 18–20 minutes, or until edges are golden brown.
- Let cups rest in tin for 5 minutes, then transfer to a wire rack. Serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 200 mg