During the summer I’m notorious for buying way too many fresh vegetables. I just can’t help myself. Vegetables are so fresh and abundant this time of year. I’d like to say we always eat what I buy, but sometimes it’s just impossible! When I’ve gone overboard on the vegetables, veggie egg cups are my way of using up vegetables so they don’t go to waste. This recipe is great because it’s gluten and dairy free, and can be enjoyed as a quick breakfast or snack. Another bonus about this recipe is that it can be made and then frozen. Who doesn’t like to pull things out of the freezer for something quick? Feel free to try any combination of vegetables. Anything goes here! Enjoy!
Veggie Egg Cups Author: Allison Robertson
Prep time: 15 minutes
Total Time: 35 minutes
- 3 cups of any combination of vegetables, diced (zucchini, bell peppers, broccoli, spinach, and potatoes work well)
- 9 eggs
- Salt and pepper to taste
- Preheat oven to 350 degrees F.
- Finely dice all of the vegetables and place into a bowl. Add salt and pepper to taste.
- Whisk the eggs together in a separate bowl. Add salt and pepper.
- Line a muffin tin with paper, parchment, or silicon liners. If you’re using paper liners be sure to coat them with butter or coconut oil so the muffins don’t stick.
- With an ice cream scoop evenly distribute the vegetables into all 12 of the muffin cups.
- Pour the eggs into the muffin cups. Don’t fill all the way to the top. Once the eggs settle in between all the vegetables, you’ll be able to see how much of the egg mixture is in each cup. Pour all of the eggs into the muffin cups until the bowl is empty.
- Bake for 20 minutes or until the eggs are cooked all the way through.