Description
These Veggie-Packed Broccoli & Mushroom Egg Cups are a savory, protein-rich breakfast that combines the goodness of broccoli, mushrooms, and Parmesan in one easy-to-make meal. Perfect for meal prep or a quick, nutritious breakfast, these egg cups are a great way to sneak in vegetables while starting your day with a satisfying, delicious boost.
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
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or use muffin liners.
- Heat olive oil in a small skillet over medium heat and sauté mushrooms for 3-4 minutes until tender.
- In a bowl, whisk the eggs and then stir in the broccoli, sautéed mushrooms, Parmesan, garlic powder, salt, black pepper, and optional bell peppers.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full. Top with shredded mozzarella.
- Bake for 18-20 minutes or until the egg cups are set and slightly golden on top.
- Let cool for a few minutes before removing from the tin. Serve warm, or store in the fridge for later.
Notes
These egg cups can be customized with different veggies like spinach, zucchini, or onions.
To make them dairy-free, substitute Parmesan with nutritional yeast and use a dairy-free mozzarella alternative.
For fluffier egg cups, whisk the eggs longer to incorporate more air or add a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 egg cups
- Calories: 95 kcal per egg cup
