Veggie & Egg Baked Breakfast Cups
Serves 6
1 cup broccoli, chopped
½ cup mushrooms, chopped
1 cup bell pepper, chopped
¼ cup onion, diced
1 cup spinach, chopped
1 tbsp. extra virgin olive oil
1 clove fresh garlic, minced
2 tbsp. fresh basil, finely chopped
12 large eggs
¼ cup milk
½ tsp black pepper
½ tsp salt
½ cup cheddar cheese, shredded
Instructions:
- Preheat oven to 350 degrees F
- Chop vegetables into small pieces
- In a medium skillet, heat the olive oil over medium heat then add the onion and garlic and sauté for 1 minute
- Add the broccoli, mushrooms, bell pepper, and spinach and cook for about 5 minutes, until slightly tender, yet still crisp
- Remove from stove and allow to cool
- Spray a muffin tin very well with cooking spray
- Spoon the vegetables evenly out into each cup
- Add the cheese, distributing evenly out into each cup
- In a large bowl, combine eggs, milk and basil then mix well with a wire whisk until combined
- Pour egg mixture over each cup of vegetables and cheese in each cup
- Bake for 22-25 minutes, until eggs are set
- Remove from oven and let cool for about 3 minutes before removing the muffins from the baking cups
- Remove muffins, serve and enjoy!
- Store leftovers in the refrigerator or freezer
Notes:
- To reheat: refrigerated can be reheated in the microwave for about 30 seconds on high, frozen muffins can be reheat in microwave for 50-60 seconds on high
- Feel free to add different veggies and herbs, this recipe will work with just about anything!
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