Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, veggie egg cups. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really 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 well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Veggie egg cups is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have veggie egg cups using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Veggie egg cups:
- Get 3 large eggs
- Get 1/4 large red pepper
- Make ready 2 1/2 oz broccoli
- Make ready 2 oz red onion
- Take 12 chives
- Take 1 oz cheese
- Prepare 2 tbsp 2 % milk
- Prepare 1 dash water
- Take 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. These Veggie Egg Cups are absolutely scrumptious, and so convenient. They make the perfect on-the-go meal, too. 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.
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.
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. This recipe even tastes great cold, although you can certainly warm the cups back up in a microwave. These protein- and veggie-loaded baked egg cups by Eating Bird Food are incredibly easy, portable and versatile.
So that is going to wrap it up with this special food veggie egg cups recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
