Veggie egg cups Recipe

Name: Veggie egg cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 large eggs; 1/4 large red pepper; 2 1/2 oz broccoli; 2 oz red onion; 12 chives; 1 oz cheese; 2 tbsp 2 % milk; 1 dash water; 1 tsp vegetable oil; 1 salt and pepper to taste

Servings: persons

1
["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 350F.", "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."]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large eggs, 1/4 large red pepper, 2 1/2 oz broccoli, 2 oz red onion, and more.

Yes, Veggie egg cups falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie egg cups

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