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
Scale
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.
