Description
These Veggie-Packed Broccoli & Mushroom Egg Cups are a delicious and nutritious breakfast or snack option, bursting with wholesome vegetables and savory flavors. Perfectly baked to a golden finish, they combine tender broccoli florets, sautéed mushrooms, and melted cheese in a convenient muffin form that’s easy to prepare and enjoy any time of day.
Ingredients
Scale
Egg Mixture
- 6 eggs
- 1/2 cup finely chopped broccoli florets
- 1/4 cup sautéed mushrooms
- 2 tbsp grated Parmesan cheese (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)
Toppings & Preparation
- 1 tbsp olive oil (for sautéing mushrooms)
- 1/4 cup shredded mozzarella cheese (or dairy-free alternative)
- Cooking spray or muffin liners (for greasing the muffin tin)
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 375°F (190°C) and grease a muffin tin using cooking spray or line it with muffin liners to prevent sticking.
- Sauté Mushrooms: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the mushrooms and sauté for 3 to 4 minutes until they become tender and lightly browned. Remove from heat and set aside.
- Mix Ingredients: In a mixing bowl, whisk together the eggs until smooth. Stir in the finely chopped broccoli, sautéed mushrooms, grated Parmesan or nutritional yeast, garlic powder, salt, black pepper, and diced bell peppers if using. Mix well to combine all ingredients evenly.
- Fill Muffin Cups: Pour the egg and vegetable mixture evenly into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle the top of each cup with shredded mozzarella or a dairy-free alternative for a melty, cheesy finish.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the egg cups are set firmly and have a lightly golden top.
- Cool and Serve: Allow the egg cups to cool for a few minutes before carefully removing them from the muffin tin. Serve warm immediately, or store them in the refrigerator for a convenient, wholesome snack or breakfast on the go.
Notes
- Optional bell peppers can be omitted or substituted with other diced veggies like spinach or tomatoes for variety.
- To make this recipe vegan, use nutritional yeast instead of Parmesan and a dairy-free cheese alternative for topping.
- The egg cups can be stored in an airtight container in the refrigerator for up to 4 days and reheated before serving.
- Use muffin liners for easier cleanup and removal, especially if you don’t want to grease the pan.
- Adjust seasoning to taste, especially salt and pepper, depending on dietary needs.
