Delicious Egg Muffin Cups with Veggies: Your Easy Breakfast Solution
These easy-to-make egg muffin cups, filled with a colorful mix of vegetables and cheddar cheese, are a perfect and delicious solution for a quick breakfast or brunch.
Equipment
- Oven
- 12-cup muffin tin
- Blender
Ingredients
Main Ingredients
- 2 tablespoons Cabot Unsalted Butter
- 2 cups chopped cooked vegetables such as mushrooms, peppers, broccoli and scallions (include chopped cooked ham or bacon if desired)
- 6 ounces Cabot Alpine Cheddar, Seriously Sharp Cheddar or Mild Cheddar shredded (about 1½ cups)
- 10 large eggs
- 1 tablespoon chopped dill or chives
- 1½ teaspoons tarragon or oregano
- ½ teaspoon salt
- ½ teaspoon ground pepper
Instructions
Preparation
- Preheat oven to 350°F.
- Generously coat a 12-cup muffin tin with cooking spray or softened butter.
- Evenly divide chopped vegetables and shredded cheddar among the muffin tin wells.
- In a blender, beat eggs with herbs, salt, and pepper for 10-15 seconds; then pour the mixture over the veggies and cheese in the muffin tin.
Baking
- Bake the egg cups for 17 to 19 minutes, or until they are set and puffed.
Notes
These egg muffin cups are great for meal prepping and can be stored in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.