If you’re looking for a delicious, wholesome breakfast or snack that’s bursting with wholesome flavor and vibrant veggies, look no further than this Veggie-Packed Broccoli & Mushroom Egg Cups Recipe. These little bites are a perfect combination of fluffy eggs, savory mushrooms, and crisp broccoli florets, all baked to golden perfection. They’re exceptionally easy to make, packed with nutrients, and perfect for meal prepping or impressing guests at brunch. Trust me, once you try this recipe, it will quickly become one of your go-to favorites for any time of the day.
Ingredients You’ll Need
The beauty of this Veggie-Packed Broccoli & Mushroom Egg Cups Recipe lies in its simple yet carefully chosen ingredients. Each one adds a touch of flavor, texture, or color that makes these egg cups irresistibly tasty and satisfying.
- 6 eggs: The protein-packed base that makes these cups fluffy and filling.
- 1/2 cup finely chopped broccoli florets: Adds a fresh crunch and vibrant green color.
- 1/4 cup sautéed mushrooms: Brings earthiness and a tender, savory bite.
- 2 tbsp grated Parmesan (or nutritional yeast for vegan): Provides a salty, cheesy depth of flavor.
- 1/4 tsp garlic powder: A subtle, aromatic kick that enhances the overall taste.
- 1/4 tsp salt: Balances and brings out all the flavors.
- 1/8 tsp black pepper: Adds just a hint of warming spice.
- 1 tbsp olive oil: For sautéing the mushrooms and adding richness.
- 1/4 cup diced bell peppers (optional): Offers a burst of sweetness and color contrast.
- 1/4 cup shredded mozzarella (or dairy-free alternative): Melts beautifully on top for a creamy finish.
- Cooking spray or muffin liners: Ensures your egg cups come out clean and intact.
How to Make Veggie-Packed Broccoli & Mushroom Egg Cups Recipe
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C). This ensures it’s hot and ready to give your egg cups a lovely rise and golden color. Grease your muffin tin generously with cooking spray or line it with muffin liners so the egg cups pop out without a fuss.
Step 2: Sauté the Mushrooms
In a small skillet over medium heat, warm your olive oil. Toss in the mushrooms and sauté them for about 3 to 4 minutes until they release their moisture and become tender. This step deepens their flavor and gives your egg cups that rich, satisfying earthiness.
Step 3: Whisk Eggs and Combine Veggies
Grab a mixing bowl and whisk the eggs until smooth and a little frothy. Then, stir in the finely chopped broccoli, sautéed mushrooms, Parmesan cheese, garlic powder, salt, black pepper, and if you like, the diced bell peppers. This mix gives you a balanced blend of fresh veggies and creamy textures in each bite.
Step 4: Fill the Muffin Tin
Pour the egg mixture evenly into each cup of the prepared muffin tin, filling them about three-quarters full. This prevents overflow while baking but still allows for fluffy expansion. Don’t forget to sprinkle the shredded mozzarella on top—it melts into a gorgeous, slightly crusty topping that’s pure comfort.
Step 5: Bake to Perfection
Pop the muffin tin into your preheated oven and bake for 18 to 20 minutes. The egg cups should be set—no longer jiggly—and just starting to turn golden on top. This perfect baking time ensures they’re cooked through yet still tender and moist.
Step 6: Cool and Serve
Let the egg cups cool in the tin for a few minutes before gently removing them. This little rest helps them firm up and makes handling easier. Serve warm for the best texture and flavor experience, or store for later enjoyment.
How to Serve Veggie-Packed Broccoli & Mushroom Egg Cups Recipe
Garnishes
A sprinkle of fresh herbs like chopped parsley or chives really elevates these egg cups, adding a pop of color and fresh vibrancy. For a little extra zing, a dollop of sour cream or a drizzle of hot sauce complements their savory character beautifully.
Side Dishes
These egg cups pair wonderfully with a fresh green salad or some crispy roasted potatoes if you want to keep things hearty. On lighter days, slice some avocado or serve with whole grain toast for a balanced and delicious meal.
Creative Ways to Present
For a brunch gathering, arrange these egg cups on a rustic wooden board alongside bowls of assorted dips and fresh fruit. You can also serve them inside hollowed-out bell peppers for an eye-catching and colorful plating idea that will surely impress.
Make Ahead and Storage
Storing Leftovers
Place any leftover egg cups in an airtight container and store them in the fridge. They keep well for up to 4 days, making them a fantastic grab-and-go option for busy mornings or quick snacks throughout the week.
Freezing
If you want to make these egg cups in advance, they freeze wonderfully. Wrap them tightly in plastic wrap or place them in a freezer-safe container. They’ll keep well for up to 2 months without losing their delicious texture or flavor.
Reheating
To reheat, simply microwave each egg cup individually for about 30 to 45 seconds if thawed, or a bit longer if frozen. Alternatively, you can warm them in a preheated oven at 350°F (175°C) for about 10 minutes. They reheat evenly and stay moist without drying out.
FAQs
Can I use other vegetables in this recipe?
Absolutely! This Veggie-Packed Broccoli & Mushroom Egg Cups Recipe is very flexible. Feel free to add spinach, zucchini, or even asparagus to tailor it to your taste and what you have on hand.
Is it possible to make this recipe vegan?
Yes, you can replace the eggs with a chickpea flour batter or tofu-based mixture and use nutritional yeast instead of cheese. While the texture will differ slightly, you’ll still get that wonderful veggie-packed flavor.
Can I make these egg cups ahead of time for meal prep?
Definitely! These egg cups are perfect for meal prepping. Make a batch on the weekend, refrigerate or freeze them, and you’ll have a convenient, protein-rich breakfast ready to go all week long.
Do I need to use cooking spray in the muffin tin?
Using cooking spray or muffin liners helps prevent sticking, making it easier to remove the egg cups without breaking them. If you’re using a non-stick tin, you might get away without it, but it’s safer to use.
What’s the best cheese to use for these egg cups?
Parmesan provides a sharp, nutty flavor that complements the veggies well, but mozzarella adds a creamy, melty topping. You can mix and match or choose a dairy-free alternative depending on your preferences.
Final Thoughts
This Veggie-Packed Broccoli & Mushroom Egg Cups Recipe is one of those simple yet extraordinary dishes that bring joy with every bite. Whether you’re looking for an easy breakfast, a healthy snack, or a crowd-pleasing brunch item, these egg cups hit all the right notes. Give them a try—you might just find your new favorite way to enjoy fresh veggies and eggs together!
Print
Veggie-Packed Broccoli & Mushroom Egg Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 egg cups
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Veggie-Packed Broccoli & Mushroom Egg Cups are a nutritious and delicious way to start your day or enjoy a protein-rich snack. Packed with finely chopped broccoli, sautéed mushrooms, and melty cheese, these egg cups are baked to perfection for a convenient and satisfying meal that’s easy to prepare and perfect for meal prep.
Ingredients
Egg Mixture
- 6 eggs
- 1/2 cup finely chopped broccoli florets
- 1/4 cup sautéed mushrooms
- 2 tbsp grated Parmesan (or nutritional yeast for vegan)
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup diced bell peppers (optional)
Other Ingredients
- 1 tbsp olive oil
- 1/4 cup shredded mozzarella (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 with muffin liners to prevent sticking.
- Sauté Mushrooms: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add mushrooms and sauté for 3-4 minutes until they become tender and release their moisture.
- Mix Ingredients: In a large bowl, whisk the eggs until smooth. Stir in the finely chopped broccoli, sautéed mushrooms, grated Parmesan cheese (or nutritional yeast), garlic powder, salt, black pepper, and optional diced bell peppers until well combined.
- Fill Muffin Tin: Pour the egg and vegetable mixture evenly into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle shredded mozzarella cheese or dairy-free alternative evenly on top of each cup.
- Bake: Place the muffin tin in the oven and bake for 18 to 20 minutes, or until the egg cups are fully set and lightly golden on top.
- Cool and Serve: Allow the egg cups to cool in the tin for a few minutes before carefully removing them. Serve warm or refrigerate for later enjoyment.
Notes
- Use muffin liners or cooking spray to make removal easier and prevent sticking.
- Feel free to substitute the Parmesan with nutritional yeast for a vegan option and use dairy-free mozzarella alternatives.
- These egg cups can be stored in the refrigerator for up to 4 days and reheated for a quick meal.
- Optional bell peppers add extra color and nutrients but can be omitted based on preference.
