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In the fast-paced world we live in, finding a nutritious and delicious breakfast option can be a challenge. Savory Baked Egg and Veggie Breakfast Cups are the perfect solution, combining the goodness of eggs with vibrant vegetables for a fulfilling start to your day. These breakfast cups are not only easy to prepare, but they also cater to different dietary preferences, making them a versatile choice for anyone looking to enjoy a wholesome morning meal.

Savory Baked Egg and Veggie Breakfast Cups

Start your day right with Savory Baked Egg and Veggie Breakfast Cups! These delicious and nutritious cups combine eggs and fresh vegetables, making them a perfect breakfast option for busy mornings. Easy to prepare and customizable to suit various dietary needs, these cups are packed with protein and essential nutrients. Ideal for meal prep, they can be enjoyed on the go or served at home for a wholesome breakfast experience.
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Ingredients
  

6 large eggs

1/2 cup milk (or your choice of dairy-free alternative)

1 cup chopped fresh spinach

1/2 cup diced bell pepper (any color you prefer)

1/2 cup finely chopped onion

1/2 cup shredded cheese (cheddar, feta, or your favorite)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Olive oil (for greasing the muffin tin)

Optional: chopped fresh herbs (such as parsley or thyme) for garnish

Instructions
 

Preheat the Oven: Set your oven to preheat at 375°F (190°C) to ensure it reaches the ideal temperature for baking your breakfast cups.

    Prepare the Muffin Tin: Generously grease a standard muffin tin with olive oil or non-stick spray, making sure each cup is well-coated to facilitate easy removal after baking.

      Sauté the Vegetables: Heat a splash of olive oil in a skillet over medium heat. Once the oil is shimmering, add the diced onion and bell pepper. Sauté them for about 3-5 minutes until the onion becomes translucent. Then add the chopped spinach and continue to cook for an additional 1-2 minutes until just wilted. Remove the skillet from heat and let the vegetable mixture cool slightly.

        Whisk the Egg Mixture: In a large mixing bowl, combine the eggs and milk. Whisk thoroughly until well blended. Season the mixture with garlic powder, onion powder, salt, and pepper. Ensure everything is evenly incorporated.

          Combine Vegetables and Egg Mixture: Gently fold the sautéed vegetables into the egg mixture. Then stir in the shredded cheese, mixing well to ensure the veggies and cheese are evenly distributed throughout.

            Fill the Muffin Tin: Carefully pour the egg and veggie mixture into each muffin cup, filling them about 3/4 full. Be sure to leave some space at the top, as the mixture will expand while baking.

              Bake the Cups: Place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until the egg is set and the tops are a light golden color.

                Cool and Serve: Once baked, allow the breakfast cups to cool in the tin for approximately 5 minutes. Use a small knife to gently run around the edges to loosen them, then carefully remove them from the muffin tin. Serve warm, garnished with chopped fresh herbs if using.

                  Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a quick and easy meal.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 cups

                      Presentation Tips: For an appealing presentation, serve these breakfast cups on a colorful platter, and sprinkle additional herbs on top. You can also accompany them with a side of fresh fruit for a complete breakfast experience.