Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, veggie egg cups. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Veggie egg cups is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Veggie egg cups is something that I have loved my entire life.
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 😉.
To get started with this particular recipe, we have to prepare a few ingredients. You can have veggie egg cups using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Veggie egg cups:
- Get 3 large eggs
- Get 1/4 large red pepper
- Get 2 1/2 oz broccoli
- Make ready 2 oz red onion
- Prepare 12 chives
- Make ready 1 oz cheese
- Get 2 tbsp 2 % milk
- Take 1 dash water
- Take 1 tsp vegetable oil
- Get 1 salt and pepper to taste
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. Spring Veggie Egg cups can help you serve a nourishing weekday-morning breakfast in no time flat.
Steps 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.
This recipe even tastes great cold, although you can certainly warm the cups back up in a microwave. And our recipe for Weight Watchers Veggie Egg Cups which is Zero Points on the Weight Watchers Freestyle Plan is not only super quick and easy to whip up on the go. Vegetable egg cups are nutritious and delicious for breakfast or snacks! These egg cups are the perfect healthy breakfast for busy families looking for something to grab and go in the morning. 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!
So that’s going to wrap this up for this special food veggie egg cups recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
