Veggie Packed Broccoli Mushroom Egg Cups (Print Version)
# Ingredients:
→ Base Ingredients
01 -
6 eggs
02 -
1/2 cup finely chopped broccoli florets
03 -
1/4 cup sautéed mushrooms
04 -
2 tbsp grated Parmesan (or nutritional yeast for vegan)
05 -
1/4 tsp garlic powder
06 -
1/4 tsp salt
07 -
1/8 tsp black pepper
08 -
1 tbsp olive oil
09 -
1/4 cup diced bell peppers (optional)
10 -
1/4 cup shredded mozzarella (or dairy-free alternative)
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Grease a muffin tin with cooking spray or line it with muffin liners.
02 -
Heat olive oil in a small skillet over medium heat. Add mushrooms and sauté for 3-4 minutes until tender. Set aside.
03 -
In a bowl, whisk the eggs. Stir in broccoli, sautéed mushrooms, Parmesan, garlic powder, salt, black pepper, and optional bell peppers until well combined.
04 -
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full. Top each cup with shredded mozzarella.
05 -
Bake in the preheated oven for 18-20 minutes, or until the egg cups are set and slightly golden on top.
06 -
Let the egg cups cool for a few minutes before removing from the tin. Serve warm or store in the fridge for later.
# Notes:
01 -
Customize the recipe by adding other veggies like spinach, zucchini, or onions for extra flavor and nutrition.
02 -
For fluffier egg cups, whisk the eggs longer to incorporate more air or add a splash of milk.