Veggie and Cheese Breakfast Muffin Cups

• 12 large eggs
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 1/2 cup diced zucchini
• 1/4 cup diced tomatoes
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Whisk together eggs, milk, salt, and pepper in a medium bowl.
3. 3 Heat olive oil in a skillet over medium heat, sauté bell peppers, onions, and zucchini until softened.
4. 4 Stir in tomatoes and parsley, then remove from heat.
5. 5 Spray a muffin tin with cooking spray.
6. 6 Divide the veggie mixture evenly among the muffin cups.
7. 7 Pour the egg mixture over the veggies in each cup, then sprinkle with cheese.
8. 8 Bake for 20 minutes, or until eggs are set and tops are golden.
9. 9 Let cool for 5 minutes before removing from the tin.

Equipment

• Muffin tin
• Mixing bowl
• Whisk
• Skillet

Variations

• Add cooked bacon or sausage crumbles for a heartier option.
• Use spinach or mushrooms for a different veggie profile.

Substitutions

• Use milk alternatives like almond or oat milk for a dairy-free version.
• Substitute mozzarella or Swiss cheese for cheddar.

Pairings

• Fresh fruit salad
• Hash browns
• A tangy yogurt parfait

Nutrition

Tips

• These cups can be made ahead and reheated for a quick breakfast.
• Feel free to swap in your favorite veggies.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 30 seconds.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a toaster oven.

Serving Suggestions

• Pair with fresh fruit or a side of salsa for a refreshing contrast.
• Serve with a cup of hot coffee for the perfect morning combo.

FAQ