Description
Easy and delicious make-ahead egg cups packed with hidden summer veggies, perfect for busy mornings and picky eaters.
Ingredients
Scale
- 12 large eggs
- ½ cup milk (any kind)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup finely grated zucchini (squeeze out excess moisture)
- ½ cup finely diced bell pepper (any color)
- ¼ cup finely chopped spinach
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin well.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Stir in the grated zucchini, diced bell pepper, chopped spinach, and shredded cheddar cheese.
- Pour the mixture evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until the egg cups are set and lightly golden around the edges.
- Let cool slightly in the muffin tin before transferring to a wire rack to cool completely.
- Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave.
Notes
- Make sure to squeeze out as much moisture as possible from the grated zucchini to prevent the egg cups from being watery.
- You can use other finely chopped vegetables like broccoli, carrots, or mushrooms.
- Experiment with different types of cheese.
- These are great for meal prep and can be eaten cold or reheated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup
- Calories: 90
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 130mg