Description
These Veggie-Packed Broccoli & Mushroom Egg Cups are a delicious, protein-rich breakfast or snack option loaded with nutrient-dense vegetables like broccoli, mushrooms, and bell peppers. Baked to perfection with a touch of Parmesan and melted mozzarella on top, they offer a savory, satisfying flavor in a convenient muffin-sized serving. Perfect for meal prep or a quick grab-and-go meal.
Ingredients
Scale
Vegetables
- 1/2 cup finely chopped broccoli florets
- 1/4 cup sautéed mushrooms
- 1/4 cup diced bell peppers (optional)
Egg Mixture
- 6 eggs
- 2 tbsp grated Parmesan (or nutritional yeast for vegan)
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
Additional Ingredients
- 1 tbsp olive oil
- 1/4 cup shredded mozzarella (or dairy-free alternative)
- Cooking spray or muffin liners
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or line it with muffin liners to prevent the egg cups from sticking.
- Sauté Mushrooms: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the mushrooms and sauté for 3-4 minutes until they become tender and slightly browned. Remove from heat.
- Mix Egg Ingredients: In a large bowl, whisk all 6 eggs until combined. Stir in the chopped broccoli, sautéed mushrooms, grated Parmesan, garlic powder, salt, black pepper, and if using, diced bell peppers until evenly mixed.
- Fill Muffin Tin: Pour the egg and vegetable mixture evenly into the prepared muffin tin cups, filling each about three-quarters full. Then top each cup with shredded mozzarella cheese to add a melty, cheesy topping.
- Bake Egg Cups: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Bake until the egg cups are firmly set, puffed up slightly, and golden on top.
- Cool and Serve: Remove the egg cups from the oven and allow them to cool for a few minutes in the tin. Then gently remove each egg cup from the tin. Serve warm, or refrigerate them for an easy breakfast or snack option later.
Notes
- You can substitute Parmesan with nutritional yeast to make the recipe vegan and use dairy-free cheese alternatives.
- Bell peppers are optional but add a nice sweetness and extra color.
- These egg cups can be stored in the refrigerator for up to 4 days and reheated in the microwave.
- To make this recipe gluten free, ensure the cooking spray and any cheese used are gluten free.
- Feel free to add other vegetables like spinach or tomatoes for variety.
