Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, veggie egg cups. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Veggie egg cups is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Veggie egg cups is something which I have loved my entire life. They are nice and they look wonderful.
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. Oh yea, and they taste good 😉.
To begin with this recipe, we have to prepare a few components. You can have veggie egg cups using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Veggie egg cups:
- Prepare 3 large eggs
- Get 1/4 large red pepper
- Prepare 2 1/2 oz broccoli
- Get 2 oz red onion
- Take 12 chives
- Take 1 oz cheese
- Make ready 2 tbsp 2 % milk
- Make ready 1 dash water
- Prepare 1 tsp vegetable oil
- Make ready 1 salt and pepper to taste
Learn how to make Veggie egg cups & see the Smartpoints value of this great recipe. Divide tomatoes evenly among muffin cups. These Veggie Egg Cups are absolutely scrumptious, and so convenient. Made with eggs, feta cheese, Brioche, and delicious veggies and herbs, these Veggie Egg Cups will please everyone in.
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.
These Grab and Go Veggie Egg Cups are my fave for a healthy high-protein breakfast for busy mornings. They're made with any variety of low-carb veggie you like, plus fresh eggs. 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. Have her help with the Egg Cup prep by pouring in the cooled, cooked veggies and by whisking the eggs.
So that’s going to wrap it up with this special food veggie egg cups recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
