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Healthy Baked Egg Cups
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Brief Description
Recipe is made with sautéed peppers, onions, and broccoli. See notes for other ideas.
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Main Ingredient
Eggs, Veggies/Meat of Choice
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Category: Breakfast
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Other possible combinations: -Tomato, basil and mozzarella cheese -Breakfast sausage and hash brown potatoes -Shredded sweet potato and bacon -Jalapeño pepper, bacon and cheese -Sun-dried tomatoes and spinach If prepping ahead of time, store cooled cups in a sealed container in the fridge. When ready to eat, you can enjoy the cups cold or pop them in the microwave for 30-60 seconds to reheat.
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Posted By: lobassos
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Posted On: Aug 25, 2020
Number of Servings:
Ingredients:
- 6 - large eggs
- 1 cups - egg whites (or another 6 eggs)
- 1/2 teaspoons - sea salt
- 1/2 teaspoons - ground pepper
- 1 teaspoons - coconut oil
- 1/2 - orange bell pepper chopped
- 1/2 cups - yellow onion chopped
- 1 cups - broccoli chopped small
- 1/3 cups - feta cheese
- 2 tablespoons - fresh parsley
- - cooking spray (or coconut oil)
Directions:
1. Preheat oven to 375°.
2. Spray twelve-cup muffin tin with cooking spray or line with silicone baking cups. I sprayed the silicone baking cups with spray, just to be on the safe side.
3. Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper.
4. Meanwhile, heat a skillet over medium heat with 1 teaspoon oil. Add in chopped veggies (bell pepper, onion, broccoli and mushrooms) and cook for about 5-6 minutes, until they’re a little soft and the onions are fragrant.
5. Add sauteed veggies into the bowl with the whisked eggs. Add in feta and parsley and mix well.
6. Pour egg mixture into muffin cups evenly. I used a 1/3 cup measuring cup to pour each one.
7. Bake for 17-20 minutes, or until the egg cups are no longer jiggly and an inserted toothpick comes out clean. Allow cups to cool and enjoy immediately.
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