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
Scale
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
