Breakfast: Veggie Egg Cups

These veggie egg cups have been a go to breakfast for us for over a year now and I still can't believe how easy and tasty they are! I make a batch of twelve on a Sunday and they last nicely in the fridge until Wednesday. We haven't tried keeping them longer than three days purely because they get eaten!

There are tons of recipes online for these egg cups because they're just so versatile. Literally anything you have in the fridge would be a tasty addition. This recipe has become our default since we always have peppers, onions and broccoli on hand. This week we also had some spinach that needed using up so we added that in too.

I've seen some posts online where the ingredients are added raw to the muffin tin but I haven't actually tried that version yet. I prefer to give them a quick saute first since it doesn't take much effort. The egg cups only bake for about twenty minutes so I just worry that wouldn't be enough time for the veggies to soften if they were added raw. In general, I think you could decide whether to pre-cook them or not based on what they are. For example, mushrooms might be too watery if you added them raw and would change the texture of the egg cups.

I really can't stress enough how convenient these egg cups are. We've tried every combo under the sun in terms of ingredients and they make such a quick but nutritious and filling weekday breakfast. I know some of my friends make themselves a fried egg or something like that in the mornings but I'm just not awake enough to risk cooking on a weekday. So, these egg cups make my life so much easier!

Once the egg cups are ready, I pop them out of their muffin tin immediately and let them cool on a plate before packing them into the tupperware. I really, really recommend using a silicone muffin tin for this dish as it makes clean up so much quicker and the egg cups literally pop straight out without any fuss. We used to use a traditional muffin tin but I found the eggs would stick to it regardless of the amount of oil I used to prep the tin. So frustrating! We ended up having to throw away one of our muffin tins because the egg was basically cemented onto it. We've had this silicone tray for over a year and it's been a lifesaver.

When packing them away, I line the container with a paper towel or two and then stack the egg cups inside. Make sure they're completely cool as this helps to avoid condensation that could make them a bit soggy. The paper towel helps to keep any additional moisture away. I then add another paper towel on top and seal the container up. Since I'm making them on a Sunday, I usually pack my breakfast for the next day at the same time. With a little pot of Sriracha of course!

I really hope you'll give this recipe a try! It's so simple and can literally be done with ANY ingredients. Also, this dish is a great option if you're trying to get more protein in the morning / keeping away from carbs. Two egg cups usually comes out at under 200 calories which is a pretty decent start to the day!

Prep Time: 5-10 min

Cook Time: 18-20 min

Serves: 6

Ingredients:

10 large eggs

1 tbsp olive oil

1 bell pepper, finely chopped

1 onion, finely chopped

1 handful of broccoli, finely chopped

1-2 handfuls of spinach, torn into bite size pieces

Salt and Pepper

Method:

Preheat the oven to 180C.

Saute the onion and olive oil in a large pan over medium heat. Once softened, add the broccoli and bell pepper. Once the broccoli has turned a darker color of green, throw in the spinach and season with salt and pepper.

When the spinach has wilted, divide the veggie mixture between twelve muffin molds in a muffin tin.

Crack the eggs into a measuring cup with a pouring spout and whisk until fully combined. Season with a dash of salt and pepper and then whisk again.

Pour the eggs into the muffin tin evenly and then stir each pot to make sure the veggies are evenly combined.

Bake for 18 minutes and then check. If needed, bake for two minutes more.

Enjoy!

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