Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, veggie egg cups. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
These Veggie Egg Cups are absolutely scrumptious, and so convenient. They make the perfect on-the-go meal, too. These healthy egg muffin cups are filled with veggies, toasty warm, filled with protein, and can be made in advance! Sounds like the perfect breakfast to me.
Veggie egg cups is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Veggie egg cups is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have veggie egg cups using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Veggie egg cups:
- Take 3 large eggs
- Get 1/4 large red pepper
- Get 2 1/2 oz broccoli
- Get 2 oz red onion
- Make ready 12 chives
- Get 1 oz cheese
- Take 2 tbsp 2 % milk
- Prepare 1 dash water
- Prepare 1 tsp vegetable oil
- Take 1 salt and pepper to taste
Loaded with vegetables and fresh eggs, it will help you get. This Veggie Egg Cup recipe is great for a quick and easy meal on those busy weekday mornings when getting breakfast ready is a challenge. Spring Veggie Egg cups can help you serve a nourishing weekday-morning breakfast in no time flat. This recipe even tastes great cold, although you can certainly warm the cups back up in a microwave.
Instructions to make Veggie egg cups:
- Cut up all of the vegetables. Feel free to use any veggies that you like. Mix in a bowl.Keep tomato seperate and reserve some parsley and chives for garnish.
- Preheat oven to 350°F. Brush muffin tin with vegetable oil. If using a silicone muffin pan be sure to place on a baking sheet. I would still brush lightly with oil for easy removal of cups.
- Mix eggs with milk and/or dash of water. Add salt and pepper to taste.
- Add vegetable mixture to the eggs, dispersed evenly among the cups.
- Sprinkle cheese on top of mixture. Bake for 15-20 minutes in preheated oven.
- While cups are baking cube tomato and add remainder of parsley and chives to a bowl and mix. Add the "salsa" to tops of egg cups once cooked.
Spring Veggie Egg cups can help you serve a nourishing weekday-morning breakfast in no time flat. This recipe even tastes great cold, although you can certainly warm the cups back up in a microwave. The trick to avoiding watery Egg Cups is to saute the veggies first in some olive oil and salt. Elle wanted to call these Rainbow Veggie Egg Cups because we used so many colorful veggies. These healthy veggie egg cups fit the bill perfectly!
So that is going to wrap this up for this exceptional food veggie egg cups recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
