Description

Delicious and nutritious Veggie-Packed Broccoli & Mushroom Egg Cups are perfect for a healthy breakfast or snack. These savory egg muffins combine finely chopped broccoli, sautéed mushrooms, and flavorful cheeses, baked to golden perfection in a muffin tin. Easy to make and packed with protein and vegetables, they are a great grab-and-go option for busy mornings or meal prep.

Ingredients

Scale

Egg Mixture

6 eggs
1/2 cup finely chopped broccoli florets
1/4 cup sautéed mushrooms
2 tbsp grated Parmesan cheese (or nutritional yeast for vegan)
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
1/4 cup diced bell peppers (optional)

Toppings

1/4 cup shredded mozzarella cheese (or dairy-free alternative)

Other

1 tbsp olive oil
Cooking spray or muffin liners

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or line it with muffin liners to prevent sticking.
Sauté Mushrooms: Heat olive oil in a small skillet over medium heat. Add mushrooms and sauté for 3-4 minutes until they are tender and have released their moisture. Remove from heat and allow to cool slightly.
Mix Ingredients: In a mixing bowl, whisk the eggs thoroughly. Stir in the chopped broccoli, sautéed mushrooms, grated Parmesan cheese (or nutritional yeast), garlic powder, salt, black pepper, and optional diced bell peppers until everything is evenly combined.
Fill Muffin Tin: Pour the egg and vegetable mixture evenly into the prepared muffin tin cups, filling each about three-quarters full to allow room for the eggs to expand while baking. Sprinkle shredded mozzarella on top of each cup for a melty cheesy finish.
Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. The egg cups are done when the eggs are fully set and the tops are slightly golden.
Cool and Serve: Remove from the oven and allow the egg cups to cool for a few minutes. Carefully remove them from the tin. Serve warm immediately, or store in the refrigerator for up to 4 days for a convenient, protein-packed snack or breakfast.

Notes

You can substitute Parmesan and mozzarella with vegan or dairy-free alternatives to make this recipe vegan-friendly.
Adding diced bell peppers is optional but adds extra sweetness and color to the egg cups.
These egg cups can be refrigerated for up to 4 days and are easy to reheat in the microwave or oven.
Feel free to customize with other vegetables like spinach, onions, or tomatoes for variation.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American