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Turn ordinary eggs and veggies into protein-loaded breakfast bites that streamline your mornings. These tasty cups blend soft veggies, gooey cheese, and well-flavored eggs in handy, grab-n-go portions that work great for advance prep or rushed breakfast times.
After making batch after batch, I've learned that getting the veggies just right and nailing the seasoning creates standout egg cups every time.
Key Components
- Large Eggs: Not cold from fridge
- Cremini Mushrooms: Cut into tiny bits
- Fresh Broccoli: Tiny tree tops
- Bell Peppers: Cut super small
- Grated Parmesan: Freshly grated works best
- Mozzarella: Full-fat version
- Fresh Garlic: Finely chopped
- Extra Virgin Olive Oil: For cooking veggies
- Italian Seasoning: Good spice mix
- Sea Salt and Black Pepper: Add to your liking
Step-By-Step Walkthrough
- 1. Getting Ready:
- Heat oven to 350°F. Coat a standard 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 flame.
- 2. Cooking Your Veggies:
- Cook mushrooms until water comes out and they start to brown, roughly 5-6 minutes. Toss in broccoli and peppers, cook until just tender. Mix in garlic, cook for 30 seconds till you can smell it. Add salt and pepper. Cool down a bit.
- 3. Making The Egg Mix:
- Beat eggs till they're light and bubbly. Mix in the Parmesan, Italian seasoning, salt, and pepper. Gently stir in your cooked veggies, making sure they're spread out evenly.
- 4. Filling The Cups:
- Pour egg mixture into each muffin cup, filling about ¾ way. Sprinkle mozzarella on top. Don't add too much as eggs will puff up while baking.
- 5. Baking Time:
- Bake for 20-25 minutes until eggs are firm and tops look slightly golden. Stick a toothpick in to check if it comes out dry. Let them sit in the pan for 5-10 minutes before taking out.
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Keeping Fresh & Serving Ideas
Good storage keeps these egg cups tasting amazing days later. Put cooled cups in a sealed container in the fridge for up to five days. For keeping longer, wrap each cup separately and freeze for up to three months. When you want to eat them, thaw in the fridge overnight. Warm them up quickly in the microwave for 20-30 seconds or in a 350°F oven until hot throughout.
Foods That Go Well Together
These protein-rich egg cups taste great with other breakfast foods. Enjoy them with cut-up fresh fruit, whole wheat bread, or Greek yogurt with granola. When hosting friends for brunch, lay out a spread with avocado on toast, cooked potatoes, and freshly squeezed orange juice. They taste amazing with a hot coffee or herbal tea on the side.
Tasty Twists
Make these egg cups your own by changing up the ingredients. Try a Mediterranean take with spinach, feta cheese, and sun-dried tomatoes. Go for Southwest flavors with bell peppers, onions, and spicy pepper jack. Make an Italian version using basil, mozzarella, and small tomatoes. You can mix and match any veggies and cheeses you love.
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Frequently Asked Questions
- → Can I use frozen broccoli?
- Sure! Just thaw it and dry it well to avoid extra water.
- → Are these vegan-friendly?
- Not as they are, but swapping Parmesan for nutritional yeast and using dairy-free cheese makes them vegan.
- → How long will they keep?
- Store them in a sealed container in the fridge, and they'll stay good for up to 4 days.
- → Can I freeze them?
- Yes, freeze for up to 2 months. Warm them up in the oven or microwave when you're ready.
- → What if I don’t have a muffin tin?
- Small oven-safe bowls or ramekins will work too. Just bake them a bit longer.