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Transform simple eggs and vegetables into protein-packed breakfast cups that make mornings easier. These savory muffins combine tender vegetables, melted cheese, and perfectly seasoned eggs in convenient, portable portions perfect for meal prep or grab-and-go breakfasts.
Through countless batches, I've discovered that proper vegetable preparation and careful seasoning create the perfect egg cups.
Essential Ingredients
- Large Eggs: Room temperature
- Cremini Mushrooms: Finely chopped
- Fresh Broccoli: Small florets
- Bell Peppers: Finely diced
- Grated Parmesan: Fresh preferred
- Mozzarella: Whole milk
- Fresh Garlic: Minced
- Extra Virgin Olive Oil: For sautéing
- Italian Seasoning: Quality blend
- Sea Salt and Black Pepper: To taste
Detailed Instructions
- 1. Preparation Phase:
- Preheat oven to 350°F. Grease standard 12-cup muffin tin with olive oil spray. Chop vegetables uniformly - small pieces ensure even distribution. Heat olive oil in large skillet over medium heat.
- 2. Vegetable Cooking:
- Sauté mushrooms until they release moisture and begin to brown, about 5-6 minutes. Add broccoli and peppers, cook until crisp-tender. Add garlic, cook 30 seconds until fragrant. Season with salt and pepper. Let cool slightly.
- 3. Egg Mixture:
- Whisk eggs until light and frothy. Stir in grated Parmesan, Italian seasoning, salt, and pepper. Fold in sautéed vegetables, ensuring even distribution.
- 4. Filling Method:
- Fill each muffin cup ¾ full with egg mixture. Top with shredded mozzarella. Don't overfill - eggs will rise during baking.
- 5. Baking Process:
- Bake 20-25 minutes until eggs are set and tops are lightly golden. Test with toothpick - should come out clean. Let cool in pan 5-10 minutes before removing.
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Storage and Serving Solutions
Proper storage ensures these egg cups remain fresh and delicious. Store cooled egg cups in an airtight container in the refrigerator for up to five days. For longer storage, freeze individually wrapped cups for up to three months. When ready to enjoy, thaw overnight in the refrigerator. Reheat gently in the microwave for 20-30 seconds or in a 350°F oven until warmed through.
Perfect Pairings
These protein-packed egg cups pair beautifully with morning favorites. Serve alongside fresh fruit salad, whole grain toast, or Greek yogurt parfait. For brunch gatherings, create a spread with avocado toast, roasted potatoes, and fresh orange juice. A hot cup of coffee or herbal tea complements the savory flavors perfectly.
Flavor Variations
Customize these egg cups to your taste preferences. Try Mediterranean style with spinach, feta, and sun-dried tomatoes. Create a Southwest version with bell peppers, onions, and pepper jack cheese. For an Italian twist, use basil, mozzarella, and cherry tomatoes. The possibilities are endless - use your favorite vegetable and cheese combinations.
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Frequently Asked Questions
- → Can I use frozen broccoli?
- Yes, thaw the frozen broccoli first and pat it dry to remove excess moisture.
- → Is this recipe vegan?
- Not as written, but you can make it vegan by substituting Parmesan with nutritional yeast and using a dairy-free cheese alternative.
- → How long do these egg cups stay fresh?
- Store them in an airtight container in the fridge for up to 4 days.
- → Can I freeze the egg cups?
- Yes, freeze them for up to 2 months. Reheat in the microwave or oven before serving.
- → What if I don’t have a muffin tin?
- You can use ramekins or small oven-safe bowls instead. Adjust baking time accordingly.