Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, veggie egg cups. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
These healthy egg muffin cups are filled with veggies, toasty warm, filled with protein, and can be made in advance! Sounds like the perfect breakfast to me. Oh yea, and they taste good 😉.
Veggie egg cups is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Veggie egg cups is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook veggie egg cups using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Veggie egg cups:
- Make ready 3 large eggs
- Make ready 1/4 large red pepper
- Get 2 1/2 oz broccoli
- Make ready 2 oz red onion
- Prepare 12 chives
- Prepare 1 oz cheese
- Prepare 2 tbsp 2 % milk
- Get 1 dash water
- Prepare 1 tsp vegetable oil
- Take 1 salt and pepper to taste
It's no secret that I enjoy my carbs but lately I have been making a secret These Veggie Egg Power Cups, a SuperFood recipe in a cup, are super easy to make and can be. This Veggie Egg Cup recipe is great for a quick and easy meal on those busy weekday mornings when getting breakfast ready is a challenge. These Grab and Go Veggie Egg Cups are my fave for a healthy high-protein breakfast for busy mornings. They're made with any variety of low-carb veggie you like, plus fresh eggs.
Instructions to make Veggie egg cups:
- 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 350°F. 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.
Spring Veggie Egg cups can help you serve a nourishing weekday-morning breakfast in no time flat. This recipe even tastes great cold, although you can certainly warm the cups back up in a microwave. If not being a morning person is standing between you and your healthy eating goals, then these Grab-and-go High-Protein Veggie Egg Cups, may be your new BFF! Rub the sleep outta those eyes. These protein- and veggie-loaded baked egg cups by Eating Bird Food are incredibly easy, portable and versatile.
So that is going to wrap this up with this exceptional food veggie egg cups recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
