Scrap Veggie Breakfast Egg Cups

These egg cups are great to make for a healthy on-the-go breakfast and they can also be made in advance and stored in either the refrigerator or freezer so they make a great meal prep for the week! What’s also nice about this recipe is that you can use up any leftover veggies from your fridge or from cooking, especially ones that may go bad soon….which is why they’re called scrap veggie cups! These take no time to make (especially if you have cooked veggies ready to go) and can be switched up based on the spices you use. They are dairy free and gluten free! 

To make this recipe, you should note that 1 egg is used to make 1 egg cup so you can adjust accordingly. High in protein and really filling, these egg cups are a great breakfast option and will keep you full all morning. There are endless possibilities of veggies you could put in these. Any veggie you have that can easily be sauteed will work. They also store well in the refrigerator for at least 3 days so you can warm them up in the microwave and top with some hot sauce or cheese. You can freeze them up to 2 months in a sealed container and you can put them in the fridge to thaw the night before you have them!

I suggest using muffin liners in your tin because I have found from experience that even when I brush or spray oil in the tins, these still get stuck! Then it takes a whole lot of scrubbing to get my muffin tin clean, so the muffin inserts are a real time saving hack.

For vegetables, I used mushrooms, spinach, zucchini, peppers, or broccoli! If you stick to the same measurements, simply use whatever you have.

Scrap Veggie Breakfast Egg Cups

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast

Servings 6

Cooking & Baking Supplies

• Muffin Pan

Ingredients  

1x2x3x

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cups sauteed or roasted veggies
• 6 eggs
• 1 tsp spices (Italian seasoning, Primal Palate breakfast blend)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions 

• Preheat the oven to 350 degrees.
• In a medium pan, heat olive oil and add in veggies! Saute and cook until soft.
• In a mixing bowl, mix eggs and spices together until blended.
• Place muffin inside your muffin tray.
• Put a scoop of veggies in the bottom of the muffin tin, filling 1/4 of each and then fill the remaining tin with egg mixture.
• Cook for 18-20 minutes and let cool for 10 minutes before you eat them!
• Store in the fridge or freezer and ENJOY!

Did you make this recipe?Tag @girlswhoeat!