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Start your day on a nutritious note with Savory Baked Egg and Veggie Breakfast Cups. This delightful recipe embodies a balance of protein and vegetables, making it an ideal choice for breakfast or brunch. Packed with flavor and easy to prepare, these breakfast cups are perfect for meal prep or a quick, healthy option for busy mornings. In this article, we will explore the ingredients, step-by-step instructions, nutritional benefits, and tips for customization and storage, ensuring you have all the information you need to create these delicious breakfast treats.

Savory Baked Egg and Veggie Breakfast Cups

Kickstart your mornings with Savory Baked Egg and Veggie Breakfast Cups! This nutritious recipe blends protein-rich eggs with vibrant vegetables, providing a wholesome choice for breakfast or brunch. Easy to prepare, these cups are perfect for meal prep or a quick bite on busy days. With plenty of customization options, you can cater to dietary preferences while enjoying delicious flavors. Discover step-by-step instructions and tips that make this breakfast a delightful staple in your kitchen!
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Ingredients
  

6 large eggs

1/2 cup milk (or dairy-free alternative)

1 cup chopped spinach

1/2 cup diced bell pepper (any color)

1/2 cup finely chopped onion

1/2 cup shredded cheese (cheddar or feta)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Olive oil (for greasing the muffin tin)

Optional: chopped herbs (e.g., parsley or thyme) for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Muffin Tin: Grease a standard muffin tin with olive oil or non-stick spray, ensuring each cup is well-coated to prevent sticking.

      Sauté the Vegetables: In a skillet over medium heat, add a splash of olive oil. Once hot, add the diced onion and bell pepper. Sauté for about 3-5 minutes until the onion is translucent. Add the chopped spinach and cook until wilted, about 1-2 minutes. Remove from heat and let cool slightly.

        Whisk the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in garlic powder, onion powder, salt, and pepper. Mix until everything is thoroughly incorporated.

          Combine Vegetables and Egg Mixture: Add the sautéed vegetable mixture to the bowl with the egg and milk. Stir in the shredded cheese, ensuring that the veggies and cheese are evenly distributed.

            Fill the Muffin Tin: Pour the egg and veggie mixture into each muffin cup, filling them about 3/4 full. Leave some space at the top as the mixture will rise while baking.

              Bake the Cups: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the eggs are set and the tops are lightly golden.

                Cool and Serve: Once baked, allow the breakfast cups to cool in the tin for about 5 minutes. Carefully run a knife around the edges to loosen and remove them from the muffin tin. Serve warm, garnished with fresh herbs if desired.

                  Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 cups