Veggie-Packed Broccoli & Mushroom Egg Cups

Name: Veggie-Packed Broccoli & Mushroom Egg Cups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 eggs; 1/2 cup finely chopped broccoli florets; 1/4 cup sautéed mushrooms; 2 tbsp grated Parmesan (or nutritional yeast for vegan); 1/4 tsp garlic powder; 1/4 tsp salt; 1/8 tsp black pepper; 1 tbsp olive oil; 1/4 cup diced bell peppers (optional); 1/4 cup shredded mozzarella (or dairy-free alternative); Cooking spray or muffin liners

Isabella

🌟Life, Love, and Gastronomy 🍷

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These Veggie-Packed Broccoli & Mushroom Egg Cups are a delightful, savory breakfast option that’s not only rich in protein but also loaded with nutritious broccoli, mushrooms, and a hint of Parmesan. Perfect for busy mornings, they make an easy grab-and-go meal that’s both satisfying and delicious.

Why You’ll Love This Recipe

I absolutely love this recipe because it’s quick, easy, and incredibly versatile. Each egg cup is packed with healthy vegetables like broccoli and mushrooms, making it a great way to sneak in some extra nutrition. The addition of Parmesan adds a rich, savory flavor, and the eggs provide the protein I need to start my day. Whether I’m making them for a quick breakfast, meal prep, or even a light snack, these egg cups always hit the spot. Plus, they’re so easy to customize with different veggies or cheese options, which makes them even more enjoyable!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 eggs

1/2 cup finely chopped broccoli florets

1/4 cup sautéed mushrooms

2 tbsp grated Parmesan (or nutritional yeast for vegan)

1/4 tsp garlic powder

1/4 tsp salt

1/8 tsp black pepper

1 tbsp olive oil

1/4 cup diced bell peppers (optional)

1/4 cup shredded mozzarella (or dairy-free alternative)

Cooking spray or muffin liners

Directions

I begin by preheating my oven to 375°F (190°C) and greasing a muffin tin with cooking spray, or I use muffin liners if I prefer.

Then, I heat the olive oil in a small skillet over medium heat and sauté the mushrooms for about 3-4 minutes until they’re tender.

In a mixing bowl, I whisk the eggs until smooth and then stir in the chopped broccoli, sautéed mushrooms, Parmesan, garlic powder, salt, black pepper, and optional diced bell peppers.

Next, I pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full. I top them with a sprinkle of mozzarella.

I bake them for 18-20 minutes or until the egg cups are set and slightly golden on top.

After baking, I let them cool for a few minutes before removing them from the tin. They’re now ready to serve warm, or I store them in the fridge for later.

Servings and Timing

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Servings: 6 egg cups

Storage/Reheating

I like to store any leftover egg cups in an airtight container in the fridge for up to 4 days. When I’m ready to enjoy them again, I simply reheat them in the microwave for about 20-30 seconds or pop them in the oven at 350°F (175°C) for 5-7 minutes. They’re just as delicious the next day!

Related Recipes:

Easy Creamy Mashed Potatoes

FAQs

Can I make these egg cups ahead of time?

Yes! These egg cups are perfect for meal prep. I love making a batch at the beginning of the week and storing them in the fridge for quick breakfasts or snacks.

Can I freeze these egg cups?

Absolutely! After baking, I let them cool completely, then place them in an airtight container or freezer-safe bag. They’ll last for up to 3 months in the freezer. To reheat, I suggest microwaving or baking them from frozen.

What other veggies can I add to these egg cups?

You can easily swap or add other veggies, like spinach, zucchini, or diced onions. I like experimenting with different combinations to change things up!

Can I make these egg cups dairy-free?

Yes, you can! Simply substitute the Parmesan with nutritional yeast and use a dairy-free mozzarella alternative. It’s an easy way to make this recipe vegan.

How do I make these egg cups fluffier?

If you want fluffier egg cups, try whisking the eggs a little longer to incorporate more air. You could also add a splash of milk (dairy or plant-based) to make them even fluffier.

Conclusion

These Veggie-Packed Broccoli & Mushroom Egg Cups are not only delicious and nutritious, but they’re also incredibly convenient. They’re the perfect solution for busy mornings or meal prepping for the week ahead. With just a few simple ingredients, I can enjoy a savory, protein-rich breakfast that keeps me full and satisfied. Whether I’m customizing with different veggies or enjoying them as-is, they’re always a hit.