Baked Veggie Egg Cups

These protein- and veggie-loaded baked egg cups by Eating Bird Food are incredibly easy, portable and versatile. Switch up the veggies weekly for a variety of nutrients and flavor. Make a large batch of these to store in the fridge at the beginning of the week for a quick, on-the-go breakfast option on busy mornings — just reheat and eat!



Ingredients for servings

    Baked Veggie Egg Cups

  • 6 large eggs

  • 1 cup white eggs or another 6 eggs

  • 0.5 teaspoon sea salt

  • 0.5 teaspoon black pepper

  • 1 teaspoon coconut oil

  • 0.5 orange bell pepper chopped

  • 0.5 cup chopped yellow onion

  • 1 cup chopped broccoli

  • 1 cup sliced mushrooms

  • 0.33333333333 cup crumbled feta cheese

  • 2 tablespoon chopped fresh flat-leaf parsley

Directions

  • Preheat oven to 375°F (191°C).

  • Coat 12-cup muffin pan with cooking spray, or line with silicone baking cups. (I coated the silicone baking cups with spray.)

  • Whisk eggs and egg whites in a large bowl. Season with salt and pepper.

  • Heat a skillet over medium with oil. Add chopped veggies. Cook 5–6 minutes, until they’re a little soft and the onions are fragrant.

  • Add veggies to eggs. Add in feta and parsley, and mix well.

  • Use a measuring cup to pour egg mixture evenly into muffin cups, about 1/3 cup each. Bake for 17–20 minutes, or until the egg cups are no longer jiggly and a toothpick inserted in the center comes out clean. Allow cups to cool before refrigerating, or enjoy immediately.

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