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Start your day with protein-rich breakfast egg cups filled with fresh vegetables and melted cheese. These make-ahead savory muffins combine tender sautéed vegetables and perfectly seasoned eggs in convenient portions that reheat beautifully throughout the week.
The key to perfect egg cups lies in properly preparing the vegetables and carefully balancing the seasonings.
Key Ingredients
- Eggs: 12 large, at room temperature
- Mushrooms: 8 oz cremini, diced
- Broccoli: 2 cups florets, cut small
- Red Pepper: 1 medium, diced
- Parmesan: 1/2 cup freshly grated
- Mozzarella: 1 cup shredded
- Garlic: 3 cloves, minced
- Olive Oil: 2 tablespoons
- Italian Herbs: 1 tablespoon dried blend
- Salt & Pepper: To season
Preparation Steps
- 1. Initial Setup:
- Heat oven to 350°F. Coat muffin tin with oil spray. Dice vegetables into small, uniform pieces. Heat oil in skillet over medium.
- 2. Cook Vegetables:
- Sauté mushrooms until browned, 5-6 minutes. Add broccoli and peppers, cook until tender-crisp. Stir in garlic for 30 seconds. Season and cool slightly.
- 3. Mix Eggs:
- Beat eggs until fully combined. Mix in Parmesan, herbs, salt and pepper. Fold vegetables into egg mixture.
- 4. Fill Tins:
- Pour mixture into muffin cups leaving space at top. Sprinkle with mozzarella.
- 5. Bake:
- Cook 20-25 minutes until set and golden. Test center with toothpick. Cool 5-10 minutes before removing.
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Storage Guidelines
Store cooled egg cups in sealed containers up to 5 days refrigerated. For extended storage, wrap individually and freeze up to 3 months. Thaw overnight in refrigerator before reheating. Warm in microwave 20-30 seconds or in 350°F oven until heated through.
Serving Suggestions
Complement these protein-rich egg cups with classic breakfast sides. Serve with seasonal fruit, toasted whole grain bread, or yogurt parfaits. For brunch, pair with crispy roasted potatoes and freshly squeezed juice. Hot coffee or tea balances the savory flavors.
Recipe Variations
Adapt the recipe with different vegetable and cheese combinations. Try Mediterranean-style with spinach and feta. Make Southwest-inspired cups using pepper jack and diced chilies. Create an Italian version with fresh basil and cherry tomatoes.
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Frequently Asked Questions
- → Can frozen broccoli work in this recipe?
- Absolutely! Just make sure to defrost and pat it dry to get rid of any extra moisture.
- → Is the recipe vegan-friendly?
- As written, no. But you can make it vegan by using nutritional yeast instead of Parmesan and dairy-free cheese alternatives.
- → How long do these last in the refrigerator?
- If stored in a sealed container, they’ll stay fresh for around 4 days in the fridge.
- → Can I freeze these egg cups?
- Yes! Freeze for up to 2 months, and reheat in the oven or microwave when needed.
- → What if I don’t own a muffin tin?
- You can use small oven-safe bowls or ramekins instead, but the baking time might need some adjusting.