Veggie-Packed Broccoli & Mushroom Egg Cups Recipe
If you’re on the hunt for a quick breakfast that’s overflowing with color, flavor, and goodness, let me introduce you to Veggie-Packed Broccoli & Mushroom Egg Cups. These little bites have become a staple in my kitchen—not just because they’re easy, but because every forkful is packed with tender veggies, fluffy eggs, savory cheese, and a pinch of morning magic. Whether you’re feeding a family, meal-prepping for the week, or just need a fuss-free way to sneak more veggies onto your plate, this recipe is about to become your new favorite go-to.
Ingredients You’ll Need
You truly don’t need anything fancy to whip up Veggie-Packed Broccoli & Mushroom Egg Cups, and each ingredient is a star in its own way. From fresh veggies providing crunch and nutrition to eggs holding it all together, this list is all about simple ingredients making a big impact!
- Eggs: The essential base for fluffy, protein-packed cups that keep you satisfied.
- Milk (dairy or non-dairy): Lightens up the egg mixture, giving it a subtle creaminess.
- Broccoli florets, finely chopped: Adds vibrant color, crunch, and a burst of nutrients.
- Mushrooms, finely chopped: Bring a savory, earthy flavor that pairs perfectly with eggs.
- Red bell pepper, diced: Sweet, juicy pops of color make every bite exciting.
- Shredded cheddar cheese (optional): Adds richness and a gooey, melty finish (or keep it out for dairy-free magic).
- Garlic powder: A quick way to boost delicious aromatic depth without chopping.
- Salt: Essential for coaxing out all the flavors in the eggs and veggies.
- Black pepper: Just the right kick to wake up your taste buds.
- Cooking spray or olive oil for greasing: Keeps everything nonstick and ensures easy egg cup removal.
How to Make Veggie-Packed Broccoli & Mushroom Egg Cups
Step 1: Prep the Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C)—you want it hot and ready so these egg cups puff up perfectly. Grab a standard 12-cup muffin tin and lightly coat it with cooking spray or a bit of olive oil. This simple step saves you from any sticky situations when it’s time to pop out your Veggie-Packed Broccoli & Mushroom Egg Cups.
Step 2: Whisk the Egg Base
Crack your eggs into a large mixing bowl and add the milk, garlic powder, salt, and black pepper. Whisk everything together until it’s smooth, frothy, and all the seasonings are well distributed. This is your golden foundation, so don’t be afraid to whisk with a little enthusiasm!
Step 3: Add the Veggies and Cheese
Time to pile in the goodness! Stir the chopped broccoli, mushrooms, and red bell pepper into the egg mixture. If you’re feeling extra, toss in the shredded cheddar cheese too—just the right amount to enhance without overpowering the fresh veggie flavors.
Step 4: Fill the Muffin Cups
Evenly divide your veggie-egg mixture among the muffin cups, filling each about ¾ full. A small ladle or measuring cup works wonders here. This ensures the Veggie-Packed Broccoli & Mushroom Egg Cups bake evenly, and it gives each cup that satisfying, rounded top.
Step 5: Bake Until Perfect
Bake in the preheated oven for 18 to 20 minutes. When the tops are slightly golden and the center of each cup is set (give them a gentle wiggle to check), they’re done! Let the muffin tin cool for a few minutes so you can lift each cup out easily—then, get ready to dig in or let them cool for your next meal prep session.
How to Serve Veggie-Packed Broccoli & Mushroom Egg Cups
Garnishes
A sprinkle of fresh chopped parsley, a dash of paprika, or even a few sliced scallions can instantly dress up your Veggie-Packed Broccoli & Mushroom Egg Cups. Not only do these extras look gorgeous, but they add a zing of fresh flavor that takes each bite to the next level.
Side Dishes
Pair these egg cups with a slice of whole grain toast, a simple green salad, or even a side of juicy fresh fruit to round out your breakfast spread. They also tuck beautifully alongside roasted potatoes or a handful of cherry tomatoes for a hearty brunch plate.
Creative Ways to Present
For a fun twist, stack your Veggie-Packed Broccoli & Mushroom Egg Cups on a platter with mini forks or skewers for a party appetizer. Or, nestle them into lunchboxes with colorful raw veggies and hummus for a midday pick-me-up. They’re the definition of versatile!
Make Ahead and Storage
Storing Leftovers
Once your Veggie-Packed Broccoli & Mushroom Egg Cups have cooled, place them in an airtight container and pop them in the fridge. They’ll stay fresh and delicious for up to 4 days, making your workday mornings totally stress-free.
Freezing
These egg cups freeze fantastically! Let them cool completely, then arrange in a single layer on a baking sheet to flash-freeze before transferring to a freezer-safe bag or container. Label and freeze for up to 2 months, so you always have a healthy breakfast option on hand.
Reheating
To reheat, simply microwave an egg cup straight from the fridge for 30–45 seconds. If reheating from frozen, give them about a minute or two—just until steaming hot. You can also pop them in a toaster oven for a few minutes to restore that freshly baked texture.
FAQs
Can I swap out the vegetables?
Absolutely! Veggie-Packed Broccoli & Mushroom Egg Cups are all about versatility. Try chopped spinach, zucchini, or even diced tomatoes. Just keep the ratios similar so the texture stays just right.
How can I make these dairy-free?
Simply use your favorite non-dairy milk and skip the cheese, or use nondairy cheese shreds. The cups still turn out fluffy and flavorful—the veggies really shine!
What’s the best way to prevent sticking?
Make sure you generously grease each muffin cup, or use silicone muffin liners for effortless removal. Giving them a few minutes to cool also helps them release more easily.
Can I double the recipe for a crowd?
Definitely! Just use two muffin tins or bake in batches. Veggie-Packed Broccoli & Mushroom Egg Cups are perfect for brunches, potlucks, or feeding hungry family members on short notice.
Are these good for meal prep?
Yes! In fact, these are made for meal prep. Bake a batch, store in the fridge or freezer, and you’ll have protein-packed breakfasts or snacks ready to go all week.
Final Thoughts
If you’ve been searching for a breakfast that’s as easy as it is nourishing, give Veggie-Packed Broccoli & Mushroom Egg Cups a try. They’re the perfect excuse to eat more veggies and make mornings a whole lot brighter. I can’t wait for you to experience the comfort and flavor packed into every bite!
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Veggie-Packed Broccoli & Mushroom Egg Cups Recipe
- Total Time: 30 minutes
- Yield: 12 egg cups 1x
- Diet: Vegetarian
Description
These Veggie-Packed Broccoli & Mushroom Egg Cups are a nutritious and delicious way to start your day. Packed with protein and plenty of vegetables, these easy-to-make egg cups are perfect for a quick breakfast or meal prep option.
Ingredients
Egg Cups:
- 6 large eggs
- ½ cup milk (dairy or non-dairy)
- 1 cup broccoli florets, finely chopped
- ½ cup mushrooms, finely chopped
- ¼ cup red bell pepper, diced
- ¼ cup shredded cheddar cheese (optional)
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- cooking spray or olive oil for greasing
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray or oil.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until well combined. Stir in the chopped broccoli, mushrooms, bell pepper, and shredded cheese (if using).
- Fill the muffin cups: Divide the mixture evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake for 18–20 minutes or until the egg cups are set in the center and slightly golden on top.
- Cool and serve: Let cool for a few minutes before removing from the pan. Serve warm, or let cool completely for meal prep.
Notes
- You can swap or add veggies like spinach, zucchini, or onions.
- For extra protein, stir in cooked sausage or chopped turkey bacon.
- These egg cups freeze well—just reheat in the microwave for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup
- Calories: 70
- Sugar: 1g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 105mg
