Veggie egg cups

Name: Veggie egg cups
Total time: 600 s
Yield: 8 servings
Cuisine: American
Ingredients: 3 large eggs; 1/4 large red pepper; 2 1/2 oz broccoli; 2 oz red onion; 12 chives; 1 oz cheese; 2 tbsp 2 % milk; 1 dash water; 1 tsp vegetable oil; 1 salt and pepper to taste

Eyvonnestella @cook_3306257

Toronto, Ontario

A quick and healthy snack. Great for breakfast on the go.

Eyvonnestella @cook_3306257

Toronto, Ontario

A quick and healthy snack. Great for breakfast on the go.

Saved

Ingredients

10 mins

8 servings

3 largeeggs
1/4 largered pepper
2 1/2 ozbroccoli
2 ozred onion
12chives
1 ozcheese
2 tbsp2 % milk
1 dashwater
1 tspvegetable oil
1salt and pepper to taste

Saved

Steps

10 mins

1

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.
2

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.
3

Mix eggs with milk and/or dash of water. Add salt and pepper to taste.
4

Add vegetable mixture to the eggs, dispersed evenly among the cups.
5

Sprinkle cheese on top of mixture. Bake for 15-20 minutes in preheated oven.
6

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.