Description
These Veggie-Packed Broccoli & Mushroom Egg Cups are a delicious and nutritious breakfast or snack option, featuring fluffy baked eggs combined with fresh broccoli, sautéed mushrooms, and a cheesy topping. They’re easy to make, protein-rich, and customizable with your favorite veggies or cheese alternatives.
Ingredients
Scale
Main Ingredients
- 6 eggs
- 1/2 cup finely chopped broccoli florets
- 1/4 cup sautéed mushrooms
- 2 tbsp grated Parmesan cheese (or nutritional yeast for vegan option)
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp olive oil
- 1/4 cup diced bell peppers (optional)
- 1/4 cup shredded mozzarella cheese (or dairy-free alternative)
- Cooking spray or muffin liners
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and 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 and sauté the mushrooms for 3-4 minutes until they become tender and release their moisture, enhancing their flavor.
- Prepare Egg Mixture: In a mixing bowl, whisk the eggs thoroughly. Then stir in the finely chopped broccoli, sautéed mushrooms, grated Parmesan, garlic powder, salt, black pepper, and the optional diced bell peppers for added color and nutrition.
- Fill Muffin Tin: Pour the egg and vegetable mixture evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising. Sprinkle shredded mozzarella on top of each cup for a melty, cheesy finish.
- Bake Egg Cups: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg cups are set in the center and have a slightly golden top, indicating they are cooked through.
- Cool and Serve: Let the egg cups cool in the tin for a few minutes before removing. Serve warm for breakfast or as a protein-packed snack. Store any leftovers in the refrigerator for later enjoyment.
Notes
- For a vegan version, substitute eggs with a suitable egg replacer and use nutritional yeast instead of Parmesan and dairy-free cheese instead of mozzarella.
- Feel free to add other vegetables such as spinach, tomatoes, or onions for extra flavor and nutrients.
- Ensure not to overfill the muffin cups to avoid spillage during baking.
- These egg cups can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave for about 30 seconds to enjoy warm.
