Best 4 Cheesy Egg And Veggie Cups Recipes
Kick-start your day with a delightful and nutritious breakfast treat - Cheesy Egg and Veggie Cups! These protein-packed, egg-based cups are not only bursting with flavor but also incredibly easy to make. With just a few simple steps, you can create a wholesome meal that's perfect for busy mornings or meal prepping. Our collection of recipes offers a variety of options to suit your preferences. From classic cheese and veggie combinations to unique and flavorful twists, these cups are sure to satisfy your taste buds. Whether you're a fan of bell peppers, spinach, or sun-dried tomatoes, there's a recipe here for everyone. So, get ready to indulge in a delicious and convenient breakfast that will keep you energized throughout the day!
Let's cook with our recipes!
CHEESY EGG AND VEGGIE CUPS
Watch our video to learn how to make Cheesy Egg and Veggie Cups! These mini egg and veggie cups are full of colorful veggies & Parmesan cheese.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Heat oil in large nonstick skillet on medium-high heat. Add potatoes and fresh vegetables; mix lightly. Cook 6 to 8 min. or until potatoes are browned, stirring occasionally.
- Spoon into 12 muffin pan cups sprayed with cooking spray; top with cheddar.
- Whisk remaining ingredients until blended; pour over ingredients in muffin cups.
- Bake 15 min. or until knife inserted in centers comes out clean. Cool 5 min. before removing cups from pan to serve.
Nutrition Facts : Calories 270, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 270 mg, Sodium 300 mg, Carbohydrate 9 g, Fiber 2 g, Sugar 3 g, Protein 16 g
MUFFIN TIN CUSTOMIZABLE VEGGIE EGG CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, fresh spinach, tomato, onion, bell pepper, broccoli, cheddar cheese
Provided by Merle O'Neal
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF (180ºC).
- In a greased muffin tin, place your desired combination of fillings into each muffin cup.
- In a measuring cup, add salt and pepper to eggs and beat the eggs until smooth.
- Season each cup with salt and pepper.
- Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
- Bake at 350°F (180°C) for 20 minutes, until set.
- Enjoy!
Nutrition Facts : Calories 75 calories, Carbohydrate 0 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
MAKE-AHEAD CHEESY EGG CUPS RECIPE BY TASTY
Here's what you need: frozen hash brown, shredded cheddar cheese, salt, pepper, oil, eggs, bacon, salt, pepper
Provided by Hannah Williams
Categories Sides
Time 30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F/220°C.
- In a bowl, combine hash browns, cheese, salt, pepper, and oil. Pack into the bottom half of the cups of a greased muffin tin.
- Bake for 15-20 minutes, until golden brown.
- In a separate bowl, whisk eggs with the bacon, salt, and pepper. Pour into the top half of each muffin cup.
- Bake 15 minutes. Freeze up to 1 month.
- Enjoy!
Nutrition Facts : Calories 206 calories, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 8 grams, Sugar 0 grams
CHEESY VEGETABLE EGG DISH
I'm a cook at a Bible camp, and this is one of my most popular recipes. Everyone who tries it raves about it. The one that touched me the most was when a 10-year-old boy asked me for the recipe so he could have his mom make it at home. -Elsie Campbell, Dulzura, California
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the zucchini, onion, mushrooms and green pepper in butter until tender. Stir in the flour, baking powder and salt until blended. , In a large bowl, combine eggs and cottage cheese. Stir in vegetables and Monterey Jack cheese., Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 407 calories, Fat 30g fat (17g saturated fat), Cholesterol 287mg cholesterol, Sodium 759mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your egg cups.
- Don't overcook the eggs. You want them to be cooked through, but not rubbery.
- Be creative with your fillings. You can use any type of vegetables, cheese, or meat that you like.
- Make ahead of time. These egg cups can be made ahead of time and reheated later, making them a great option for busy mornings.
- Serve with your favorite toppings. You can top your egg cups with salsa, guacamole, sour cream, or hot sauce.
Conclusion:
Cheesy egg and veggie cups are a delicious and easy-to-make breakfast or brunch recipe. They're also a great way to get your kids to eat their vegetables. With so many different variations, you can find a recipe that everyone in your family will love. So next time you're looking for a quick and easy meal, give cheesy egg and veggie cups a try. You won't be disappointed!
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