Veggie egg cups
A quick and healthy snack. Great for breakfast on the go.
Veggie egg cups
A quick and healthy snack. Great for breakfast on the go.
Cooking Instructions
- 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.
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